• To prepare the honey and soy marinade, add the honey, soya sauce, and minced garlic in a small bowl.
  3 tablespoon honey , 6 tablespoon soy sauce, 3 garlic cloves
• Rinse the duck breast under running water and then pat it dry with a kitchen towel. Then, with a sharp knife score the skin of the duck breast in a criss-cross pattern. This will allow the fat from the skin to be released for a nice and crispy crust. Be careful that you do not cut into any of the meat, as otherwise the meat juice can escape and the duck breast will become dry and tough. With a pastry brush, cover the duck breast in the marinade and leave it to rest for at least an hour (overnight in the fridge is also possible). 
  4 duck breasts
• Preheat your oven to 150°C/302°F
• Season the breast with salt and pepper. Place the breasts in the cold skillet skin side down. Adjust your stove to medium heat and fry until the duck skin is golden brown (this should take about 5 minutes) This ensures that the fat in the skin is released and will help you roast the duck skin crispy in the oven.  Then carefully flip the breast and fry it on the flesh side for another two minutes.
  salt , pepper
• Place the breasts skin side up in a roasting tray. Pour over the remaining marinade and roast in the preheated oven for another approximately 30-35 minutes, until the duck meat is cooked. The exact cooking time will depend on the size and thickness of the breast. Use a meat thermometer to check the exact internal temperature. An internal temperature of between 62 and 65 °C / 144 and 150°F should result in juicy, pink, and tender meat. At my house, we all like a different level of doneness, so we leave some breasts in for longer. 

How to serve

• Leave the cooked duck breast to rest for 5 minutes before serving. This ensures that the meat juices do not escape all at once when you cut it. Before serving cut the duck breast into slices and season with a dash of black pepper.