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1
In a skillet, toast the cumin seeds over high heat just until fragrant, about 1 minute.
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2
Transfer to a spice grinder and let cool completely.
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3
Coarsely grind the seeds.
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4
Using a sharp paring knife, score the skin of the duck breast in a shallow crosshatch pattern, spacing the cuts about 1/2 inch apart.
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5
Rub the duck breasts with the cumin and season with salt and pepper.
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6
Let stand at room temperature for 30 minutes.
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7
Meanwhile, preheat the broiler.
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8
Arrange the corn and bell pepper on a rimmed baking sheet and broil 8 inches from the heat, turning, until charred, 8 minutes.
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9
Transfer the bell pepper to a bowl, cover with plastic wrap and let steam for 10 minutes.
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10
Shuck the corn.
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11
Using a serrated knife, cut the kernels from the cobs.
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12
Peel, core and finely chop the bell pepper.
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13
In a large saucepan, melt the butter.
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14
Add the corn, bell pepper, peaches and water and season with salt and pepper.
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15
Cook over high heat, stirring, until the peaches are just softened, about 5 minutes.
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16
In a large skillet, heat the canola oil.
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17
Add the duck breasts skin side down and cook over low heat until the skin is deeply browned, about 15 minutes; spoon off the fat as it accumulates in the pan.
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18
Turn the duck breasts over and cook for 8 minutes longer for medium.
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19
Transfer to a cutting board and let rest for 5 minutes.
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20
Thinly slice the duck breasts crosswise and arrange the slices on plates.
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21
Spoon the succotash alongside, garnish with the cilantro sprigs and serve.
