Step 1:- Place the rack in the middle of the oven. Preheat oven to 180°C (350°F).
Step 2:- In a small saucepan over medium-high heat, soften the onions with the honey until the honey begins to caramelize. Deglaze with cognac.
Step 3:- Add broth, pepper, star anise and cloves. Bring to a boil and reduce by half. Season with salt. Remove star anise and cloves and let stew.
Step 4:- Mix the butter and flour and add the butter to the sauce, stirring with a whisk.
Step 5:-  Remove the fat from the duck so that only a thin layer remains, then check the fat with the tip of a knife without touching the flesh. Season with salt and pepper.
Step 6:- In an ovenproof skillet over medium-low heat, brown duck breasts, fat side down, with garlic and thyme for 12 to 15 minutes.
Step 7:- Remove excess fat, turn the duck breasts over and cook in the oven for 5 to 7 minutes for a pink meat.
Step 8:- Set the duck breasts aside on a plate and let rest for 5 minutes. Degrease the pan and deglaze the pan with the sauce.