Duck Breasts with Peaches or Other Fruits

Because duck breasts are best sautéed rare to medium rare, they release little liquid with which to make a sauce. By braising duck thighs, however, you’ll have a rich and savory braising liquid that can be used to deglaze the pan used for sautéing the duck breasts. If you don’t have braising liquid, it’s also possible to make a duck stock with the duck carcass. (A good trick is to make duck stock with half the duck carcasses and then make a jus by roa