In a skillet, heat olive oil over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip and sear for an additional 3-4 minutes. Remove and let rest.

Cook the Chanterelles

In the same skillet, add the chanterelle mushrooms and sauté for about 4-5 minutes until they are tender. Remove and set aside.

Make the Sauce

In the skillet, add the chicken or vegetable broth and maple syrup. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce slightly for about 5 minutes.

Sauté the Greens

In another pan, add a little olive oil and sauté the esoterra braising greens until wilted, about 3-4 minutes. Season with salt and pepper.

Assemble the Dish

Slice the duck breasts and arrange them on plates with sautéed greens, sautéed chanterelles, and drizzle the five spice maple jus over the top.

Garnish with Peaches

Slice the palisade peaches and arrange them around the dish for garnish and added flavor.