Remove duck breast from refrigerator an hour before preparing.
Cut a diamond pattern in the fat side of 1 whole duck breast and season with kosher salt and fresh ground black pepper on both sides. Set aside for an hour before cooking.
Heat a small skillet over medium heat for one to 2 minutes and add the seasoned duck.
Cook for about 8-10 minutes without disturbing or until the fat side has turned a gold brown.
Flip the duck breast and cook for another 5 minutes then turn the duck on its side and cook for one minute, then switch sides and cook for another minute to brown both sides.
Remove duck to a platter and cover tightly with aluminum foil.
Drain all but about 1 tablespoon of the fat from the pan (reserve for another use) and add 2 large thinly sliced shallots. Toss to coat evenly and fry until lightly golden, about 3-4 minutes.
Increase heat to medium high and add 1 tbsp balsamic vinegar and reduce to about 1/2 then add 1 tbsp honey and stir to combine. Remove from heat.
Transfer duck to a cutting board and cut into 1" slices. Top with the balsamic mixture, drizzle some of the pan juices around the duck and serve.
