Duck breast with peaches and tarragon sauce

I always play it safe when it comes to cooking duck breast and stick to the usual orange sauce or redcurrant sauce. Today I decided to try peaches as an accompaniment and boy oh boy was it a result or what. Let's just say I will definitely use it again and again and again.

It was hailed the best; and in my son's words "mommy, this meat is tender and succulent and the peaches are all soft and and fresh. It really does go together". You see I trust this natural chef and judge of mine and I trust him dearly.

Serves 4-6
DUCK BREAST WITH PEACHES AND TARRAGON
Ingredients:
4 boneless breasts with skin on
1tbs butter
2 echallion shallots thinly sliced
6tbs vermouth or any dry white wine
6tbs chicken broth
3 medium peaches sliced into think slices
1tbs freshly chopped tarragon leaves or roughly torn
2tsp mild honey
Salt and pepper to taste

Heat oven to 200C
Score the skin with a sharp knife and season with salt and pepper

Heat pan over medium heat and add the breasts skin side down and fry for about 6 minutes
Transfer breasts to oven and roast for about 8-10 minutes
Transfer duck to chopping board and rest

Discard most of the fat from pan and leave about 1tbs
Put pan over medium heat and add butter to the pan, add shallots and sauté till tender (about 2minutes).
Add wine and simmer till reduced by half (2minutes), add the chicken broth and simmer (2minutes) to reduce liquid before adding the peaches, tarragon, honey and remaining salt and pepper.
Stir till sauce is bubbling (1minute)
Slice the breasts and serve with the peaches and sauce from fruit accompanied with asparagus or green beans.