Preparation time: 15 minutes
Cooking time: 30 minutes

A recipe from Henri Boutier, Chef of La Villa Corse in Paris

1. Before cooking the duck breasts, remove the excess fat and score the skin in a crisscross pattern. In a hot skillet, sear the breasts, beginning skin side down. Season with salt and pepper.
2. Allow the skin to brown nicely, then turn and cook over medium heat for 8-10 minutes longer for medium-rare.
3. Remove the duck breasts and keep them hot.
4. Grate the zest of 2 clementines and squeeze the juice.
5. Degrease the pan; deglaze with the clementine liqueur and add the clementine juice and zest and honey; reduce for 5 minutes. Add the duck stock and reduce by half. Correct the seasoning.
6. Peel 8 clementines and separate into segments. Heat them in the sauce for 3 minutes without boiling.
7. To serve: place the clementine segments and duck breasts on plates and spoon the sauce over top.