With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts skin side down for about 10 minutes. Turn over the breasts and brown the other side. Season with salt and pepper.
Place the duck in a baking dish and keep warm.
Remove the fat from the pan. In the same pan, without cleaning it, soften the shallots while stirring.
Deglaze with the cider and reduce by half. Add the remaining ingredients and simmer gently for 5 minutes. Remove the rosemary sprig when the flavour is sufficient. Adjust the seasoning.
Cut each breast into thin strips again the grain of the meat, that is to say, into thin slices. Drizzle with the peach sauce.
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