1. Combine the garlic, ginger, red wine and minced scallion whites in a bowl and mix.

2.  Score the skin sides of the duck breast almost down to the meat in a diamond pattern.  Add the marinade and turn to coat.  Allow the duck to marinate while preparing the rest of the ingredients.

3.  Prepare the Asian pear chutney.  Heat a saucepan over high heat.  Add the canola oil and swirl.  When the oil is hot, add the onions and ginger and  sauté until brown, about 8-10 minutes, stirring constantly.  Add the Asian pears and rice wine vinegar, stir and cook to reduce liquid by 1/2, about 8-10 minutes.  Adjust seasoning with salt and pepper.  Add the apple cider, reduce the heat, and simmer until the fruit is soft but still holds its shape, about 20 minutes. Cool and reserve.

4.  Prepare the spiced pecans.  Line a half sheet pan with parchment paper and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.  Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.  Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula.

5. Prepare the chili oil.  In a saucepan, combine the chile powder, cumin, and salt over medium heat to lightly toast the spices.  Whisk in the canola oil and remove from the stove.  Set aside and let cool.

6.  Finish the duck.  Heat a sauté pan over medium heat.  Add the duck breast skin side down and cook 12-15 minutes.  Turn and cook on meat side, about 4 minutes.  Allow the duck to rest for 3 minutes then cut into diagonal slices. Fan the duck slices in a circle, top with Asian pear chutney, garnish with pecans, and drizzle with chile oil.

Read the original on: The Date Dish