Baked duck breasts with peaches and nectarines

Heat the oven to 220°C.

In a hot frying pan without adding fat, fry the duck breasts for 2 minutes, laying them skin down. Turn the breasts over and fry for another 2 minutes. Salt and pepper the breasts on both sides and transfer to a baking dish.

Bake the breasts for 6-10 minutes, depending on the desired degree of roasting. Transfer the finished breasts to another bowl, cover with foil and leave for 5 minutes.

Wash the peaches and nectarines, dry them, remove the pits and cut into slices. Strip the leaves from the rosemary. Heat oil in a frying pan, add honey, lemon juice and rosemary. Put peaches and nectarines in a pan and cook, stirring for 3 minutes. Salt and pepper.

Serve baked duck breasts with peaches and nectarines in honey syrup.