Place 1 tablespoon of the Garlic-Infused Oil, ginger, 5-spice powder, 1 teaspoon salt and pepper in a non-reactive bowl and whisk to combine. Add the duck breasts and use your fingers to thoroughly coat the duck with the (moist) dry rub. Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.

Position rack in middle of oven. Preheat oven to 400°F/200°C.

Heat remaining 1 tablespoon Garlic-Infused Oil in a skillet over medium heat and add breasts, skin side down (leave as much dry rub intact on the breasts as possible). Cook for 3 to 4 minutes or until the skin is crispy and browned. Flip them over and cook second side for another 3 to 4 minutes; they should still be rare. Remove breasts from the skillet, place in an ovenproof pan, and place in oven while you make the sauce.

Pour any fat out of the skillet and replace over medium heat. Add the wine, balsamic vinegar and brown sugar and stir together well. Add peaches, season with salt and pepper, and cook, stirring often, until peaches have softened and sauce is syrupy and thickened. Set aside and keep warm.

Check duck; it should read 135°F/58°C with an instant read thermometer. Remove from oven and let rest for 5 minutes. Slice crosswise into 1/4-inch (6 mm) slices, top with sauce and serve immediately.