For the Duck:
1. Add a cast iron skillet to the grill and turn the grill on to 375 degrees.
2. Meanwhile, take the duck breast and scour the fat side in a crosshatch pattern. After that, liberally season with the mesquite peppercorn rub and set aside.
3. Once the grill is preheated, add ½ the butter to the cast iron skillet and let it melt, about 1 minute. Place the duck fat side down in the skillet and cook for ~20-25 minutes until a golden-brown finish is noted, then flip. The duck is done when the IT registers 125-130 degrees depending on preference. Once this occurs, pull the duck from the grill, and turn off the burners.
For the sauce:
1. While the duck is cooking, pour the peaches with syrup into a food processor and blend until smooth.
2. Place a saucepan over medium high heat with the remaining butter, stirring constantly until it has browned. Add the pureed peaches and next 3 ingredients in with the butter and stir until combined. Turn off the heat source and set the sauce aside.
To Finish:
1. Carve the chicken on a cutting board, plate, and serve with the peach sauce. Enjoy!
