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This can be served as a main course (and that is the way I usually do it) but I was planning a dinner and wanted to serve an interesting amuse-bouches before the meal. It dawned on me that by serving this in tiny spoons or individual verrines would be perfect and it certainly turned out a treat.
Quatre épice is a blend of cinnamon, nutmeg, ginger and cloves. If you cannot find it readily, simply mix a bit of each together and use that.

Serves 2(as a main course) or 10(as hors d’oeuvres)


1 large magret / duck breast
2 tablespoons honey
2 peaches in syrup
Pinch of quatre épices


Drain the peaches
Cut them into cubes and purée them in the food processor
Place the peach purée in a pan, add 1 tablespoon honey
Cook over medium low heat for 5 minutes
Score the skin of the duck breast to the flesh
Heat a sauté pan, no oil or butter, and cook the magret skin side down for 8 minutes
Remove the fat as it melts
When the fat is almost all eliminated, turn the magret over, cover, and allow to cook another 5 minutes
The meat must remain rare
Deglaze the sauté pan with the remaining 1 tablespoon honey and the spices
Bring to the boil
On a cutting board, cut the duck into slices or cubes
Place the peach purée on plates or small spoons (if serving as amuse-bouches)
Add the sliced magret and drizzle over some of the reduced jus