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Prepare the duck and season one day in advance with the duck seasoning
Cook the duck on a rotisserie or roast in a high oven for 45min and rest in a warm place.
Cut the peaches in half and remove the stone.
Panfry in butter, brown sugar and a little verjuice do not overcook.
Fill the peaches with the raisins and dust with the hazel nut meal.
Break over the cassia bark and roast in a high oven until the raisins colour.
Reserve the roasting juices to serve
Cut the duck in half and remove the frame bones.
Roast in a high oven for 5 minutes until skin is crisp.
Remove leg when skin is crisp; carefully remove thigh and leg bone and place in the centre of 4 warm plates.
Place a roasted peach next to thigh meat and lay over slices of breast meat cut length ways across the grain. Serve with raisin sauce and dress with a little hazelnut oil and toasted hazelnuts.
Cassia bark can be used to garnish.
Blend all dried herbs and mix well together.
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