Time to tailgate and BBQ!

Ok so you know we love our cook books and we just got a whole slew of amazing new books. Some of our favorites are Fresh From the Farmers' Market and Simply Organic (so Austin), but in honor of UT football our recipe highlight this week is from a great new book full of mouth watering bbq recipes, Barbecue; Over 80 Delicious Recipes. Add some sophistication to your menu at the next tailgate party and try this one:

Duck Breast Kebabs with Peaches

6 duck breasts

6 firm peaches

For the marindate:

1 clove garlic, chopped

1/2 cup olive oil

3 tablespoons soy sauce

1 teaspoon whole grain mustard

1 teaspoon honey

grated rind of 1 lemon

1 pinch of five-spice

freshly ground pepper

Equipment:

6 skewers (if using wooden ones soak in water for 1-2 hours to prevent them burning!)

1. Score the fat of the duck breast in both directions with a sharp knife. Mix together all the marinate ingredients in a large dish and lay the duck breasts in it. Leave for 2 hours, turning often. Refigerate if preferred, but remove and allow to return to room temperature before cooking.

2. Cut each peach into 6 segments. Cut each duck breast in to 6 thick slices. Assemble the kebabs, starting with a peach then alternating duck and peach.

3. Light the barbecue, place the grill to heat over the flames, and when you have nice hot embers lay the kebab on the grill. Leave to cook for 5-8 minutes, depending on the degree of heat, then brush them with the marinade, turn them over, and cook for an additional 5-8 minutes. Serve immediately!

Bonus: the packaging, meant to look like a match box, is so cute that it makes a great gift too!