Duck Breasts with Peach and Pear Sauce
Green Beans with Garlic
For the duck, I did my skillet on the grill routine. Duck is wonderful, but SO messy and smokes up the whole house unless you cut the fat off. But it's perfect for outside in a really hot pan. I just salted and peppered it, then threw it skin-down in the 600 degree cast iron skillet, then got out of the way. After it was nice and crispy on that side (and there was about an inch of melted duck fat in the pan), I flipped it over briefly and pulled it off to let it sit.
For the sauce, I sauteed a minced shallot in some olive oil, then deglazed the pan with about 1/2 cup white wine and 1/2 cup pear nectar. Then I added sliced pear and peach and simmered that until it was reduced. I sliced the duck and poured the sauce on top.The grits were just prepapred normally and then I added a dollop of goat cheese and stirred it in at the end. Hittin'!