Cumin-Scented Duck Breasts with Peach Succotash
To showcase the firmer fruit from his two adopted Elberta trees, Stuart Brioza created this succotash of corn, bell peppers and—in place of the usual lima beans—peaches. The succotash would be delicious with grilled lamb or swordfish as well as the duck breasts here. More Duck Recipes
Recipe Summary test
The peach succotash can be covered and refrigerated overnight. Rewarm before serving.
Lightly gamey duck is usually paired with Pinot Noir, but it can also go well with a white wine if the wine is full-bodied and savory enough—qualities that will also make it a good partner for Brioza's peach succotash. Try a dry Vouvray.