Duck Breast With Peaches

1. 1

   Preheat the oven to 350u00b0F. Score skin of duck breasts. Rub with a little salt and push sage leaves into slits.

2. 2

   Heat oil in a large skillet on high heat. Sear duck, skin sides down, for 4-5 mins, until golden and crisp.

3. 3

   Transfer to small roasting pan and bake for 15 mins, until cooked through. Cover loosely with foil and set aside to rest in a warm place for 5 mins.

4. 4

   Meanwhile, melt butter in same skillet on medium heat. Add peaches and cook for 2 mins, stirring occasionally, until just beginning to soften. Increase heat to high and add verjuice and cinnamon. Simmer for 2-3 mins, until sauce reduces and becomes syrupy.

5. 5

   Spoon peach sauce over duck. Serve with potato and asparagus.

* Per serving · 4 servings · Values may vary.