Wash the peppers and remove the core, seeds and inner membranes, cut into strips. Peel and finely dice the shallots.

Melt the butter in a pan, add and caramelize the sugar. Add the diced shallots and fry briefly, then add the pepper strips. Continue to fry briefly; then add the vegetable stock.

Simmer on a medium heat until the pepper is cooked (about 20 minutes). Pre-heat the oven to 190° C.

Thoroughly puree with a hand held blender and push through a fine sieve. Add saffron, cream or crème fraîche to the soup and season to taste with salt and pepper, keep warm in the pre-heated oven.

Slightly crisscross cut the skin of the duck breast fillets, season with salt and fry in a frying pan skin side down on a medium heat. Drain the cooking juices and now fry skin side up until brown.

Finish cooking the duck breast fillets in the pan in the oven for about 8 minutes, remove and wrap in foil. Wash and finely slice the chives.

Pour the soup into deep plates, cut the duck breast fillets into strips once cooled and lay onto the plates.

Garnish with the chopped chives and serve with a slice of baguette.