Cut the ½ pears in half. Heat a non-stick pan. Slice the duck breasts on the fat side. Cook them for about 8 minutes skin side down in the pan over medium heat and add a sprig of rosemary to each breast, flesh side down. When they are golden brown on one side, turn them over and cook for 2 minutes on the other, then remove them from the pan. Leave to rest wrapped in aluminium foil.

Remove the fat from the pan, pour in the honey and over a high heat, deglaze with the wine, scraping up the juices from the meat. Add the pear slices, season with salt and pepper and let the sauce reduce. Baste the pears often to coat them well with the cooking juices.

In the meantime, cut the duck breast into slices and place them on the warm plates. Add the slices of pear. Drizzle with sauce. Sprinkle with parsley. Serve and enjoy. Don't hesitate to put the duck breasts back in the oven for a few minutes, using the grill function, at 150° with the door open, if you want them to be a little more cooked. Serve with some pan-fried potatoes or Sarladaises potatoes.