Heat a large, dry frying pan over a moderate heat until hot.
For the duck, make criss-cross slices in the fat and skin of the duck breasts with a sharp knife making sure you don't cut through to the flesh.
Brush the skin side of the duck breasts with half of the honey, then season well with salt and pepper.
Place the duck skin side down in the frying pan.
Reduce the heat and allow the fat to render away from the duck breasts, draining it away if necessary.
Once the skin golden and crispy, flip the duck and cook on the other side for 2-3 minutes.
Remove the duck from the pan and keep covered loosely in foil.
Melt the butter in another clean frying pan over a medium heat and pan-fry the peach slices for a few minutes, tossing and stirring occasionally.
Add the remaining honey, some salt and pepper to the pan and continue to cook for a few minutes until the peaches caramelise.
Arrange the duck on serving plates.
Sprinkle with chopped parsley, then spoon the peach slices to one side along with some reduced honey from the pan.
Garnish with a sprig of parsley leaves before serving if you like.