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1. Cut the duck breasts skin side down in a grid without cutting the meat.
2. Cook the duck breasts over high heat in a cast iron casserole dish, starting with the skin side.
3. The cooking time depends on whether you like the meat more or less rare. Allow about 5 minutes on each side. Regularly remove the fat during cooking.
4. Keep the duck breasts warm (in the oven, covered with aluminum foil).
5. Deglaze the casserole dish with honey and balsamic vinegar. Do not boil, the preparation will turn to caramel. Pepper well.
6. Present in a gravy boat the duck breast cut into slices.
7. As side dish, I suggest small glazed turnips (cooked in water then passed in butter with a little sugar).