Duck Breast With Peaches

• 4 None duck breasts
• 1/4 cup sage leaves
• 1 tbsp oil
• 1 tbsp butter
• 4 None peaches, peeled, ptted and cut into wedges
• 1/3 cup verjuice
• 1/4 tsp ground cinnamon
• None None Mashed potato, steamed asparagus, to serve

1. Preheat the oven to 350u0b0F. Score skin of duck breasts. Rub with a little salt and push sage leaves into slits.
2. Heat oil in a large skillet on high heat. Sear duck, skin sides down, for 4-5 mins, until golden and crisp.
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. 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. Spoon peach sauce over duck. Serve with potato and asparagus.

duck breasts, sage, oil, butter, peaches, verjuice, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/31811 (may not work)