Prepare the duck breast by removing any sinew and trimming away any excess fat. Score the skin in a diamond shaped pattern making sure to not cut into the flesh.
Separate the endive leaves. Pick the parsley leaves and chop coarsely. Break the walnuts into small pieces.
Cook the lardons in a frying pan until crisp, drain off any fat and place on kitchen paper to absorb any grease.
Make your sweet mustard dressing by combining the mustard with the vinegar and the sugar. Whisk in the sunflower oil and season with salt and pepper. Taste and adjust with additional sugar if necessary.
Season both sides of the duck breast with salt and pepper. Cook the duck breast skin side down in a frying pan over a medium heat. As the duck releases fat, drain this off and continue cooking until the skin is crispy and golden brown. Turn it over onto the flesh side and brown all of the flesh. Lower the heat and add the honey to the pan, roll the duck breast in the honey until glazed and the meat is firm to touch.
To assemble the dish, slice the duck breast into 12 thin slices. Season each slice with salt and pepper. Dress the leaves with the mustard dressing and add the walnuts, parsley and lardons. Place a pile of leaves in the middle of your plate and arrange the duck slices on top. Drizzle round any remaining honey glaze.
«Try to use smaller gressingham duck breasts rather than larger magret duck breasts. Smoked bacon can be substituted for lardons.»
Pan-fried duck breasts glazed with honey served with a salad of endives, walnuts and lardons with a sweet mustard dressing.