Adapted from a recipe by Dorie Greenspan.
- 2 Pastured Duck Breasts
- 2 thyme sprigs
- 2 cloves garlic, peeled and crushed
- 1 ripe but firm peach, peeked, halved, pitted
- 1 teaspoon honey
- 2 tablespoons port or sweet cooking wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons white wine vinegar
- Follow directions for Seared Duck Breasts. Once breasts are cooked, transfer to a plate and tent loosely with foil.
- In pan, remove all but two tablespoons of duck fat (strain and save for future use).
- Add one thyme sprig and the garlic to the pan and stir briefly. Lower the heat slightly and put the peach halves in the pan, flat side down and let them simmer for 5-7 minutes or until nicely golden. Firmer peaches can benefit here with a few extra minutes or turning after the peach’s flat side has browned. Nicely ripe peaches will not require turning. After they are brown, remove from the pan and set aside.
- Pour out remaining fat.
- Add honey, vinegars, port or wine and let come to a tiny boil. Remove from heat.
- Serve duck breast sliced alongside the peach half, drizzled with pan sauce and garnished with remaining thyme leaves.