Score the skin of each breast and rub a generous amount of salt and pepper into the skin, whilst heating some olive oil in a large non stick frying pan (keep the juice in the frying pan for cooking the veg later).

Cook the breasts skin side down for about 5 minutes, until they are browned nicely, turn over and cook for about 5 minutes on the other side, then transfer to a baking tray and cook at 180 degrees for a final 5 minutes, take out and rest on a wooden board.

Whilst you are doing this have another frying pan on the go, put 8-10 of the peach segments into the frying pan along with about 1/3 of the peach juice, add to this a good glug of marsala wine. Let the peaches cook in these juices for 5-10 minutes until soft but retaining their shape, and then remove the peaches onto a plate. Continue cooking the sauce until it reduces to thick syrup, adding more peach juice or Marsala wine desired to your preferred taste, and then transfer the sauce into a jug.

Whilst the duck is cooking, transfer the small bag of potatoes into a microwavable bowl, give a good coating of salt and pepper and a few knobs of butter, microwave on high for 5-7 minutes, then transfer to a baking tray, drizzle over a little olive oil and bake at about 200 degrees for 8-10 minutes until golden brown, making sure you turn half way through.

With the left over juices in the large frying pan from cooking to duck, add a glug more olive oil, heat up again and add firstly the chopped stalks of the pak choi and finely chopped spring onions, cook for a few minutes until softening. Then add the chopped pak choi leaves and spinach until they had wilted down enough, but not too much that they have lost all substance.

Arrange everything in a pre heated plate and drizzle a little of the sauce over the duck breast, serving with the jug of remaining sauce.

Enjoy!