Step 1: Remove the fat from the duck, make a cross-shaped cut in the skin down to the flesh and season the duck. 

Step 2: Heat a non-stick frying pan and place the duck skin side down to brown for about 6 minutes. 

Step 3: Remove the fat from the pan and continue to cook the duck breast on the flesh side for another 5 minutes, then wrap it in aluminium foil. 

Step 4: Finely chop the onion and fry it in the still fatty pan of the duck, add the rosemary sprig and cook for a few minutes. 

Step 5: Deglaze the preparation with balsamic vinegar, add the honey and bring to a simmer.

Step 6: Cut the duck into slices and pour the sauce over them.

The Chef’s special touch

You can accompany your duck with a plain risotto or a gratin dauphinois. Generally, duck is eaten pink because the more it is cooked, the tougher the meat will be.