2 1-lb. boneless duck breasts
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter
2 medium shallots, thinly sliced (1/2 cup)
6 Tbs. dry white wine or dry vermouth
6 Tbs. lower-salt chicken broth
3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick
1 Tbs. chopped fresh tarragon leaves
2 tsp. mild honey, such as clover honey
Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes.
Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130° to 135°F for medium rare, 8 to 9 minutes.
Transfer the duck to a cutting board.
Discard all but 1 Tbs. fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 tsp. salt, and 1/2 tsp. pepper. Stir until the sauce is bubbling, 1 minute.
Slice the duck and serve with the fruit sauce.