Ingredients

2 duck breasts

2 ripe peaches, cut into wedges

1 onion, cut in wedges

Borneo N26

Salt

Balsamic vinegar

Variations & Ideas

• add chopped hazelnuts to the pan together with the vinegar for a little extra crunch.

• serve over white rice or soba noodles.

Directions

1. Season the duck breast on both sides with salt and Borneo. Heat a sauté pan and place the duck breast skin side down and cook for about 6 minutes on medium low heat. You want to render some of the fat and get a nice crispy and colored skin. If the fat starts to burn, reduce the heat.
   

2. Flip the duck breast and cook for 3 more minutes. Remove from the pan and set aside.
   

3. Add the peach wedges to the pan, season with salt and Borneo and cook for about 5 minutes flipping them to cook both sides. Drizzle some balsamic vinegar over and cook for another minute.
   

4. Remove the pan from the heat, slice the duck breast, and plate. Or serve in the pan!

Food photo and recipe © Lior Lev Sercarz