Name: Franck Deletrain's Long Island Duck Breast with Green Zebra Tomatoes
Yield: 4
Ingredients: 3 tbsp. sugar -; 1 tbsp. kosher salt -; 1 c. rice vinegar -; 4 c. water -; 2 tbsp. coriander seeds -; 1 tbsp. fennel seeds -; 2 bay leaves -; 1 tbsp. Coleman's Mustard -; 2 clove garlic -; 4 boneless breasts Peking duck -; 4 c. strong chicken broth or duck broth -; 1/2 c. mirin (Japanese sweet cooking wine) -; 1 tsp. honey -; Salt -; 1 tsp. Szechuan pepper -; 2 tsp. five spice mix (available at Asian markets) -; 1 c. rice vinegar -; 1 c. mirin -; 1 shallot -; 2 clove garlic -; 2 jalapeño peppers -; 1 lb. green heirloom Zebra tomatoes -; 1/2 tsp. butter -; 2 tsp. honey -; 1/2 tsp. cinnamon -; 4 yellow flesh Georgia peaches -

Ingredients for - Franck Deletrain's Long Island Duck Breast with Green Zebra Tomatoes

1. 3 tbsp. sugar

2. 1 tbsp. kosher salt

3. 1 c. rice vinegar

4. 4 c. water

5. 2 tbsp. coriander seeds

6. 1 tbsp. fennel seeds

7. 2 bay leaves

8. 1 tbsp. Coleman's Mustard

9. 2 clove garlic

10. 4 boneless breasts Peking duck

11. 4 c. strong chicken broth or duck broth

12. 1/2 c. mirin (Japanese sweet cooking wine)

13. 1 tsp. honey

14. Salt

15. 1 tsp. Szechuan pepper

16. 2 tsp. five spice mix (available at Asian markets)

17. 1 c. rice vinegar

18. 1 c. mirin

19. 1 shallot

20. 2 clove garlic

21. 2 jalapeño peppers

22. 1 lb. green heirloom Zebra tomatoes

23. 1/2 tsp. butter

24. 2 tsp. honey

25. 1/2 tsp. cinnamon

26. 4 yellow flesh Georgia peaches

How to cook deliciously - Franck Deletrain's Long Island Duck Breast with Green Zebra Tomatoes

1 . Stage

For duck: Make a brine with all ingredients but duck. Cook brine 15 minutes. Let brine cool and submerge duck breasts. Refrigerate overnight.

2 . Stage

For sauce: In medium-size saucepan, reduce broth by half. Add mirin and honey and reduce to 1 cup. Season with salt, Szechuan pepper, and five spices. Let infuse 10 minutes and strain sauce through fine sieve. Set aside.

3 . Stage

For tomatoes: In shallow pan place vinegar, mirin, shallot, garlic, and jalapeño. Bring to boil and reduce by half, add tomatoes, and season with salt. Cook to chutney consistency. Set aside.

4 . Stage

For peaches: Preheat broiler at highest setting. Melt butter with honey and cinnamon. Brush peach halves with honey butter and broil until caramelized. Set aside.

5 . Stage

Assembly: Place a medium-size frying pan on low flame. Remove duck from brine; pat dry with a paper towel. Place breasts skin side down on pan and cook until skin is rendered. Turn duck and cook 4 minutes (for medium). Let meat rest at room temperature 10 minutes. Spoon 1 tablespoon tomato chutney. Reheat duck lightly, slice, and place on plates on top of chutney. Garnish with peach and drizzle with sauce.