Peach & Ginger Glazed Duck Breast Satay with Grilled Peaches

Directions

1. 1
   Mix garlic, 1 tablespoon fresh minced ginger and the soy sauce in a medium bowl.
2. 2
   Combine preserves, hoisin, vinegar, jalapeno, and remaining 1 tablespoon fresh ginger in a small saucepan. Cook over medium heat, stirring often, until bubbling.
3. 3
   Remove the duck from the marinade, wiping off excess. Spear each piece lengthwise onto a water-soaked bamboo skewer. Then thread 4 peach slices into each of 4 additional skewers. Prepare grill for medium indirect heat (350 to 450 degrees). Grill duck over the direct heat side, turning once, about 6 minutes.
4. 4
   Brush each peach skewer generously with some of the glaze. Then cook the peaches on the indirect side of the grill until they soften some (about 4 minutes).
5. 5
   Remove the peaches from the skewers and lay a few slices on a small plate with a duck satay on top.
6. 6
   Brush the duck generously with the glaze and cook an additional minute or two per side until the glaze is bubbling and the duck in cooked to your liking (125 degrees interior temperature for a rosy pink).
7. 7
   Brush on more glaze and move the skewers to the direct heat side to caramelize to your liking.
8. 8
   Garnish with green onion, and cilantro (optional).