Pat duck breast dry and place in refrigerator UNCOVERED for 2 to 3 days(optimal), or dry and place in refrigerator uncovered for a few hours. Once dried, Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the sea salt and onion black pepper blend. Place the duck fat side down into the cold skillet. Slowly raise heat to release fat (this will keep the meat from being as greasy). Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes (once the pan is hot). Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. To make the peach hoisin siracha sauce, combine all the ingredients in a small sauce pot over medium-low heat. Bring to a simmer then reduce the heat to low. Stir and help break down the peaches with a spatula as they cook until thickened, about 10 minutes. Turn off the heat and let sit (mixture will thicken more as it cools). Serve with the seared duck breasts and sauce.
PEACH HOISIN SRIRACHA SAUCE
Bring a large pan of salted water to the boil, blanch the peas for 3 minutes Add the peas to a blender along with a little water. (OPTIONAL ADD A SQUEEZE OF WASABI PASTE) Blitz the peas, adding more liquid in small additions as needed. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved. Tip the purée into a fine sieve and use the back of the ladle to push it through - this will give you a silky-smooth finish. Taste and season with salt and a squeeze of fresh lemon juice
In a large bowl, whisk together sugar, salt, oil and vinegar until dissolved. Whisk in mayo, pepper and celery seed. Add remaining ingredients, mix well and refrigerate.