Cut the zest into julienne strips and place them into a pan of cold water. Bring this to the boil, and repeat the process once more. Finely chop the shallots. Melt 20g butter with the shallots in a pan. Pour in 15 cl Pommeau de Normandie and leave it to confit slowly.
Score the skin of the duck breast. Pan fry each side, skin-side down first for about 10 min, and then 3 to 4 min on the other side, after having poured off the fat.
Place it in the oven to keep warm. Deglaze the frying pan with the remaining Pommeau and one tablespoon of acacia honey.
Serve the duck breast in slices with the shallot confit, the zest and the sauce. Accompany the dish with a parsnip or potato purée.