Instructions: Heat oil in a pan, add duck and lightly brown all over. Brown neck and liver as well if you have them. Remove from pan to a roasting dish.

Dice onion.

Add onion and garlic to pan and cook gently 2-3 minutes to soften. Stir in cinnamon, honey, soy, and peach nectar, bring to the boil and simmer 1 minutes.

Pour over duck, there should be about 2-3 cm of liquid in bottom. Cook 180C/380F for 45 - 60 minutes, basting frequently. Add more water to dish if necessary during cooking.

Remove the duck from the roasting dish and allow to rest for 10 minutes before carving.

Prepare the sauce:
Dissolve soup mix in 1 cup cold water.

Reduce juices from roasting pan with the brown sauce and dried peaches to the correct sauce consistency. Add any juices that flow from the resting duck as well. Skim fat and remove and discard the neck and liver from the sauce, season well.

Carve the duck if desired and arrange on a serving dish. Pour sauce over duck, surround the duck with glazed peach halves.

Peaches:
Peel and halve peaches.

Place peach halves on a tray, rounded side up, brush with melted butter and dust with pure icing sugar, season with black pepper. Place under a hot grill until glazed.

Serve with buttered spinach.

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