In a small bowl, mix 3 tablespoons soy sauce, oil and honey; rub mixture all over mini duck fillets. Cover and marinate for 30 minutes.
Wrap each mini duck fillet (reserving the marinade) around a peach slice and thread 4 of these onto each skewer; grill in oven or barbecue, turning every 3 minutes or so until browned on all sides. You will use the remaining peach slices in the sauce.
Whisk butter, peach juice, vinegar, arrowroot and any remaining marinade from the duck together in a saucepan over medium heat; add remaining peach slices and bring to the boil for a few minutes, until thickened.
Serve grilled kebabs on plates with fried peaches and sauce.