2 duck breast halves (about 1 pound), boned, with skin left on

3/4 cup Cabernet Sauvignon, or other dry red wine

1 tablespoon extra virgin olive oil

4 garlic cloves, crushed through a press

1 teaspoon rosemary, minced, preferably fresh

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons honey

1.Using a sharp knife, score the skin of each breast. In a large ceramic dish, combine the wine, olive oil, garlic, rosemary, salt and pepper. Put the duck breasts in the marinade, turn to coat and set aside at room temperature for 30 minutes or up to 2 hours.

2. Remove the duck from the marinade and pat dry on paper towels; reserve the marinade. Heat a large cast-iron skillet over moderately high heat. Add the duck breasts, skin-side down, and cook until the skin is dark golden brown and crisp, about 7 minutes. (If the fat smokes, reduce the heat.) Turn the breasts over and cook until just pink in the center, about 3 minutes. Transfer the duck to a warmed platter.

3. Pour the fat from the skillet. Add the reserved marinade and the honey to the pan and cook over moderate heat, scraping up the brown bits that cling to the bottom of the pan, about 1 minute.

Pour over the duck.