1. Score the fat on the duck breasts using the point of a sharp knife. Be sure not to pierce the meat below the fat.
2. Place enough vinegar to cover the bottom of a nonreactive bowl into which the duck will just fit. Place the duck, meat-side down, in the vinegar to marinate for 15 minutes.
3. Lift out the duck and keep the marinade for later use.
4. In a large sauté pan, heat grapeseed oil to very hot. Brown the meat on both sides over very high heat. Lower the heat, cover, and cook until the meat is rare, or medium rare, 10-15 minutes.
5. Add the honey to the pan. Over high heat, carmelize the duck breasts, turning often. You will in effect be candying the duck.
6. Deglaze the pan with the marinade. Reduce the heat and reduce the sauce for about 2 minutes. Adjust the seasoning with a pinch of salt and a turn of the pepper mill.
My advice: Serve with a flavorful rice, such as that of Camargue or sautéed potatoes. An ideal wine to drink alongside the duck is a Red Chateauneuf du Pape (France – Provence)
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