Instructions

1. Remove the duck breasts from the fridge minimum 1 hour before cooking.
2. Juice 2 clementines and slice in half the remainder 2. Place cut side down on a grill pan or griddle and cook for a few minutes.
3. In a sauce pan add the clementine juice, stock, cognac and vinegar. Bring to a boil, reduce the heat and let simmer to reduce by 1/3. 
4. Trim the skin and fat layer of the duck to half, reserve the removed skin. Cross cut the remainder of the skin on the duck breast.
5. Slice the removed skin in long strips, season with salt and fry in a pan till golden and crispy. Drizzle some honey and reserve.
6. Season the duck with salt and pepper on both sides and add skin down to a sizzling hot frying pan. Cook for a few minutes and flip. Some of the duck fat will render, discard if excess. 
7. Place in pre-heated oven at 180 C for 5 -10 minutes depending on the thickness of the duck breast. Take in account the duck will continue to cook when removed from the oven. Looking for a pink middle when serving.
8. Sieve the reduced sauce and add the butter, whisk it in over medium heat. 
9. To serve slice the duck and douse with the sauce, add a half grilled clementine to squeeze over the duck. Top with some of the honey fried duck skin.