CRISPY FIVE-SPICED DUCK WITH ASIAN SPICED PECANS & GINGERED PEACHES Duck Duck breasts, trimmed and scored 1/2 cup five-spice powder 1/4 cup minced garlic 1/4 cup peeled, minced ginger 1 cup red wine 1/4 cup olive oil 2 tablespoons chopped fresh thyme 1/4 cup honey 1/4 cup thin soy sauce Combine all and marinate breasts overnight, minimum of 12 hours. Asian Spiced Pecans 1/2 cup rice wine vinegar 1/2 cup water 1 cup brown sugar 1/4 cup chimayo chile powder, (pasilla or ancho will work) 1/8 cup five-spice powder Vegetable oil for frying Blanch pecans in hot oil for 10 seconds. Combine all in a sauce pan and reduce to syrup consistency. Toss blanched pecans in syrup until well coated. Spread out on sheet tray and oven roast @350°F for only 6-8 minutes, just to dry them a bit. Lightly salt and cool on sheet tray. Gingered Peaches 4 each peaches, peeled , large dice 1 each red onion, fine diced 1/4 cup mirin (sweet sake) 1/4 cup peeled, minced ginger 1/4 cup mint, cut chiffonade Salt & pepper to taste Caramelize onions and ginger. Deglaze with mirin and add peaches. Cook until peaches are soft. Season and add just before serving. Garnish 1/4 cup finely chopped red bell peppers 1/4 cup chives, cut into 1/2 inch pieces Plating Grill duck breasts sear/oven roast them medium rare. (I prefer them rare.) Place small mound of peaches in the center of the plate. Slice duck breasts and encircle the mound. Drizzle some of the peach liquid around and garnish with pecans, red bell peppers and chives. Enjoy. Recipe Source: Chef Ming Tsai, Santa Café, Sante Fe, New Mexico.