Breast Of Duck With Peach Sauce

You'll Need:
4 breast of duck ( maigret de canard), 20gr sunflower oil, salt & pepper, 1 cup beefstock brown, 4 half peaches poached in redwine, 20gr butter.
Procedures : Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top.

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