Score the skin of the duck breast in a diamond shape, season with salt and pepper and place on the skin side in a hot pan. Fry the fat. Fry the fillets in their own fat until golden brown, turning them frequently.
Mix vinegar and honey. Peel and finely dice shallot and garlic.
Take the meat out of the pan and keep it warm. Drain most of the duck fat. Steam the shallot in the pan until golden. Deglaze with the honey-vinegar mixture and white wine and reduce. Top up with the stock, add garlic and reduce again. Sieve off the sauce stock, add honey, fold in small flakes of butter. Season to taste with a little salt, pepper and cayenne pepper.
Cut the duck breasts into oblique slices and pour the sauce over them.