Using a sharp knife, score the skin side of the duck breast in a crisscross pattern, being careful not to cut into the meat.

Season generously with salt and black pepper on both sides. Let sit at room temperature for 10 minutes.

In a small bowl, whisk together honey, balsamic vinegar, cinnamon, ginger, smoked paprika, and crushed garlic.

Brush the marinade generously over the scored skin side of the duck. Let marinate for 10 minutes.

Heat a dry skillet (no oil needed) over medium heat.

Place the duck breasts skin-side down and cook for 5 to 7 minutes until the fat renders and the skin turns golden brown and crispy.

Flip the duck and cook for 3 to 4 minutes on the meat side for medium-rare. For medium-well, cook 2 to 3 minutes longer.

Remove the duck breasts from the pan and cover with foil, letting them rest for 5 minutes.

Pour the remaining marinade into the skillet and deglaze over low heat, stirring until it thickens slightly into a syrupy glaze.

Slice the duck breasts thinly on a diagonal to reveal the tender pink center.

Drizzle with the honey spice glaze and serve immediately.