Breast Of Duckwith Peach Sauce recipe

Ingredients:
4 breast duck breasts ( maigret de canard).
20g sunflower oil.
Salt & pepper.
1 cup beefstock.
4 half peaches poached in redwine.
20g butter.

Procedures:
Fry duck breasts on a high heat on each side, season with salt & pepper then lower
heat to allow to simmer until golden brown, ( a point inside should stay rosen
colour).

Place breats aside keep warm, drain oil out of pan, add stock to pan
and stir with remains, heat up.

Add peach syrup (liquid only) stir in cold butter.

Notes:
Serve sauce around breast, not on top.

Cut breast in diagonal slices for serving.

Serve remaining sauce separatley.

Decorate dish with peach halfs.