Duck breast fillets in rosette with spices

Make a small vinaigrette with combava juice, spices, and salt, and wash the purple sucrine well.

Cut the peaches into quarters and sauté them in butter.

Season the aiguillettes with the spice mix and roll the aiguillettes on themselves, keeping them tightly held with a wooden skewer.

Sear them briskly in a pan and keep the juice that will flow out.

Mount the juice with butter, add some spices and drizzle over the aiguillettes rosettes.

Decorate by alternating peaches and sucrine leaves.