Ingreadient :

• 100G / 3 ½ oz / ½ cup caster (superfine) sugar
• 2.5cm / 1in piece of cinnamon stick, broken
• 4 unripe peaches
• 4 duck breasts, preferably wild
• 2 pinches of roasted, crushed Szechuan peppercorns
• 4 tbsp sunflower oil
• 50g / 1 ¾ oz unsalted butter
• 1 shallot, chopped
• 4 tbsp sherry vinegar
• 125ml / 4fl oz chicken stock
• Sea salt and freshly ground black pepper

Direction :

1. Put the sugar in a large sauté pan and add the cinnamon stick and 750 ml / 26fl oz / 3 cups of water over a medium heat. Cook until the sugar dissolves, stirring occasionally, and the syrup comes to a simmer. Add the peaches and poach for 10 minutes. Using a slotted spoon, lift the peaches out of the syrup, leave to cool slightly, then remove the skins. Transfer the poaching syrup and cinnamon to a bowl and leave to one side. Halve the peaches, remove the stones then cut each half into 4 long slices.
2. Preheat the oven to 180 c / 350 f / gas 4. Season both sides of the duck then sprinkle the Szechuan pepper over the skin. Heat an ovenproof frying pan (skillet) over a medium heat. Add the oil and when it starts to shimmer, add the duck, skin-side down. Cook for 4 – 5 minutes until golden brown then turn the duck over and put the pan in the oven for 4 – 5 minutes. Remove from the oven and put the duck in a small baking sheet; cover and leave to rest for 5 minutes. Reserve the fat and turn the oven up to maximum.
3. Meanwhile, put the cleaned sauté pan over a medium heat, add half the butter and the peaches and cook for 5 minutes, turning occasionally until lightly brown. Remove and leave to one side on a plate. Add the cinnamon and 125ml / 4fl oz / ½ cup of the reserved poaching syrup to the pan. Cook over a medium heat for 3 – 4 minutes until the syrup just starts to turn a caramel colour, then return the peaches, toss to coat in syrup, then remove from the heat. Cover the pan with foil and leave to one side.
4. Discard all but 1 tablespoon of the fat in the duck pan and return it to a medium heat. Add the shallot and cook for 5 minutes until softened, then pour in the sherry vinegar and deglaze the pan by stirring to remove any caramelised bits stuck to the bottom. Add the stock, bring to the boil, then simmer, stirring for about 5 minutes until reduced by half. Add the remaining butter and swirl the pan to combine and make a shiny sauce. Add the juices from the rested duck, cover and leave to one side.
5. Reheat the duck in the hot oven for 2 minutes. If the peaches have cooled, warm them through. Cut the duck in half lengthways, pour the peach juices into the sauce and bring it quickly to the boil. Serve the duck surrounded by the peaches with the sauce spooned over.