Duck breast with honey

Ingredients for 4 people:
2 Duck breast 3 tablespoons of honey ‘mille fleurs’ or other
3 teaspoons of balsamic vinegar Salt, Espelette pepper .
Cut the duck breast skin side down in a grid pattern without cutting the meat.
Cook the duck breasts over high heat in a casserole dish or in a frying pan, starting with the skin side.
Cooking time: about 6 to 8 minutes on each side (if you like your meat rare or less rare). Remove grease regularly during cooking.
Keep the duck breasts warm (in the oven, covered with aluminum foil).
Deglaze casserole or skillet with honey and balsamic vinegar. Do not boil, the preparation would turn to caramel. Add salt and Espelette pepper.
Put in a sauceboat with the sliced duck breast.
As a side dish, we suggest sautéed potatoes with parsley.