For 2 persons
1 duck breast (360 g)
1 half-teaspoon ground cinnamon
1 star anise
1 cinnamon stick
1 pinch crushed pepper
3 tablespoons honey
15 cl meat broth
Heat the honey in a pan over high heat; add all the spices.
Heat 2 to 3 min, the time that it takes for the honey to caramelize slightly.
Pour the meat broth into the honey and let it reduce until you obtain a sauce.
Cooking the duck:
Crisscross the breast skin with deep cuts, then season with fine-grain salt.
Place the duck breast, skin side down, into a hot pan.
Brown well and turn, cooking the duck 2 minutes on each side.
Cut into slices, arrange on plate, pour the sauce over, and serve.