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1
Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
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2
Add the vinegar and cook until evaporated.
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3
Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
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4
Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
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5
Season this sauce and set aside.
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6
To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
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7
Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
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8
Take care not to overcook them.
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9
Set aside and reserve the pan juices in a warm place.
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10
Preheat oven to 425*F.
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11
Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
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12
Without using any oil, heat a non stick frying pan until quite hot.
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13
Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
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14
Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
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15
REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
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16
While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
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17
Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
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18
Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
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19
Cut eat peach half in four and arrange on and around the duck.
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20
Trickle over the reserved pan juices.
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21
Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
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22
Garnish with Candied orange peel slivers if desired.
