Toast peppercorns and add with Kosher salt and black pepper to a mortar and pestle. Lightly crack peppercorns.

Lightly score skin of duck breasts in a criss cross manner. Try not to cut through the fat to the meat. Generously season both sides of duck breasts. Allow to sit out for 20 minutes before cooking.

Place on a griddle or skillet over medium low heat and allow to cook for 20 minutes, or until fat from skin is rendering out. Flip duck breasts over and cook until meat is browned, about 3-4 minutes. Check internal temperature. As Duck breast gets to 115-120 degrees, put on hot griddle, skin side down. Cook until internal temperature is 130 degrees and skin is crisped.

Remove duck breasts and lightly cover with foil. Allow to rest for 5-10 minutes, then slice and top with Plum Poblano Sauce. Serve.

Add sesame oil to a medium sauce pan over medium high heat. Add onions and garlic and cook until softened.

Add poblano peppers, ginger, soy sauce, red pepper flakes and honey. Whisk to incorporate. Cook until almost bubbly, about 3 minutes. Add Plums and cook until plums begin to break down, stirring often. This will take about 20 minutes. Test plums for softness. Remove from heat. May be served immediately or cooled and heated later.