Ingredients for 4 people:
1 duck breast, trimmed
2 tsp Tartuflanghe honey with white truffle
1 tsp mixed spice
2 tbsp Porto wine
Preheat the griddle pan to very hot. Place the duck breast in the frying pan skin-side down, with no oil, for 8-9 minutes. Turn over, and remove from the pan. Allow the duck to rest while you make the glaze with the honey and the spices. De-glaze the pan with the honey, and then add the spices. Cook for 30-40 seconds. Remove from the heat and coat the duck with all but two teaspoons of the glaze. Return the pan to the heat, add the red wine and reduce for 2-3 minutes, to make a sauce. Pour the glaze sauce over the duck and serve while hot.
You can garnish the dish with some carrots or spinach cooked in the butter with a garlic glove.