Melt the butter in a medium sized pan pan and cook the chopped onions and garlic until transparent. Add in the rice and mix well to coat the rice grains in butter. Splash in the wine to the pan to evaporate then gradually pour in the beef stock and cook slowly stirring continuously. Meanwhile, season the duck breasts with salt and seal, fat side down first on a hot pan. Transfer the duck to an oven dish, add in the peaches cut in quarters toss than continue to cook in the oven at 180°C for just 9-10 minutes. Once cooked, add any juices back to the original pan along with the port and evaporate the alcohol. Splash in the beef stock and reduce to obtain a glossy sauce. Once the rice is nearly cooked and the liquid has been absorbed, add in the berries and continue to stir. Finally add the crushed almonds and fresh cream, adjust with salt and pepper and serve underneath the cooked duck breasts.