duck with peaches and sesame noodles (rachel's bite)

Duck Steaks with Roasted Peaches
(serves 4)

Ingredients:
2 ripe peaches, halved and pitted
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

2 duck breasts (about 1 1/4 pound total)
Toasted sesame oil
Cold Sesame Noodles (recipe follows)
Watercress, for garnish
Lime wedges, for garnish
Instructions:
Preheat the oven to 350 degrees. Sprinkle the peaches all over with salt and pepper. Put them cut sides up on a baking sheet and drizzle with olive oil. Throw them in the oven and roast until the peaches are very tender when you stick a knife in them, 15 to 20 minutes.

Meanwhile, put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern so that as much of the fat as possible will render and the skin will crisp. Season all over with salt and pepper and drizzle with sesame oil. Film the bottom of a large saute pan with olive oil and put the pan over medium heat. Add the breasts, skin side down, and cook slowly for about 10 minutes, until the fat is rendered and the skin is browned and crispy. Occasionally dump the fat out into a bowl. Turn the breasts and cook on the other side for 1 or 2 more minutes for medium-rare. Take the breasts out of the pan and put them on a platter to rest.

Cold Sesame Noodles (serves 4) Ingredients: Kosher salt 1/2 pound dried buckwheat (soba) noodles 9 tablespoons toasted sesame oil 1-inch piece of fresh ginger 2 garlic cloves 1 fresh red Thai chile or 1 jalapeno chile, minced, seeds and all 2 tablespoons brown sugar 1/2 cup creamy peanut butter 1/4 cup rice vinegar 1/4 cup low-sodium soy sauce 6 tablespoons hot water 1 tablespoon chile sauce or 1 teaspoon sambal 1 tablespoon sesame seeds, toasted 2 scallions, white and green parts, thinly sliced on the diagonal

Instructions:
Cook the soba noodles in a large pot of salted boiling water. Cook until barely tender and still firm, 3 to 4 minutes. Drain in a colander and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil.

Peel the ginger and garlic cloves and smack with the back of a knife. In a saucepan, heat 4 tablespoons of the sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute until the vegetables are soft and fragrant. Dump that into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chile sauce, and the remaining 2 tablespoons of sesame oil; puree and refrigerate until cold.

Toss the noodles with the peanut sauce. Sprinkle with the sesame seeds and scallions.