INGREDIENTS FOR 2 PEOPLE:
Score the skin of the breast in a cross-hatch pattern before covering it with soya sauce.
Warm the pan. Lay the breast skin side down and let it grill for a few minutes, until golden.
Empty the grease from the frying pan, then turn the breast over meat side down and let it cook for about 5 minutes on a lower heat setting.
Remove the duck breast from the frying pan and bake it in ovenware at 350°F (180°C).
Deglaze the pan with the Honey Vinegar, allowing the juices to steam for a few minutes.
Add the chicken broth to the juices, bring to a boil, then let it simmer until the sauce has reduced by half.
Serve the duck breast covered with sauce.
Accompany with noodles and sautéed vegetables.