What to do with duck

I've often believed that when the universe hands you a gift, it's just plain silly not to use it. When the supermarket decides to sell Duck breasts for less than Chicken (only counting the free range varieties of course), then that has to be not just a gift but also a sign; a sign that its time I cooked something slightly more interesting for dinner. I am fond of duck, but poor experiences have made me wary of ordering it in a restaurant. Like steak, it is often overcooked and tough, or even too greasy. However when treated with respect, Duck has a tender flesh and good strong flavour.

The honey in this recipe is a good contrast to the natural oils of the duck, however as the main flavours are quite complex you want to aim for simple and clean flavours in the side dishes. I've done this recipe a few times in the past now unfortunately this time I wasn't quite patient enough and didn't reduce the sauce enough
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Duck Breast with Honey and Rosemary

Serves 2
Ingrediants
2 Duck Breasts
100g Butter
Olive Oil
2Tbsp Clear honey
1Tbsp White Wine Vinegar
300 ml Stock (preferably Duck but when pushed i'll use whatever i have in)
3 Sprigs of Rosemary, finely chopped
1/2 tsp All spice
Salt & Pepper

Directions
Score the skin of the Duck breasts with a sharp knife and season well on both sides with a good helping of the salt, pepper, 1 of the sprigs of chopped rosemary and allspice. Let the duck sit for at least 15 mins to help the flavours develop. Heat the oven to 200 C. Place the Duck skin side down in a smoking hot pan with a drop of olive oil. When well browned, turn over and place in the oven for 10 mins. Remove from the pan and leave to rest in a warm place.
In the pan which cooked the duck, add 1.5Tbsp honey and vinegar and place over a high heat. When caramelised, add the stock and reduce to a light sauce. Whisk in the butter and remaining rosemary.
Brush the duck skins with the remaining honey and place under a hot grill until crisp. Carve the duck and serve with the sauce.