Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad

2 cups orange juice
1 pint blackberries
1 tablespoon dry mustard
1 tablespoon sweet paprika
1 teaspoon chili de arbol
1/2 teaspoon ground cinnamon
1/2 teaspoons five-spice powder
1/2 teaspoon ground coriander
4 duck breasts, scored
Salt and freshly ground black pepper
Canola oil
Ripe peaches, halved and pitted
8 ounces goat cheese, cut into pieces, softened
2 cups baby arugula
1/2 cup coarsely chopped pecans, toasted

Sesame Ginger Sugar Snap Peas

1 Lb Sugar Snap Peas 
1 Tbsp Rice Wine Vinegar 
1 Tbsp Shoyu, Tamari or Soy Sauce 
2 Tbsp Sesame Oil 
1 Tbsp Canola Oil 
1 tsp Sugar 
1” Fresh Ginger – finely minced 
1 Small Garlic Clove – finely minced 
1 tsp Sesame Seeds 
1 tsp Black Sesame Seeds

Set a large pot of salted water over high heat and bring to a boil. Using a pairing knife, trim the stem end of the sugar snap peas pulling the stringy part off along with it.