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 -

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

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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.