Sear a duck breast on low heat. Fat side first! Get rid of the excess fat in the pan as you go. Keep about 4 tablespoon worth of the sweated fat towards the end. Keep it in the pan.
Take the meat out (it should still be a little bloody in the center) and place the apricots cut in half in the pan where the duck fat remains. Sear them 5 minutes on each side until they brown slightly.
Add 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt and pepper to taste
Put the meat back in the pan (30 seconds on each side to warm it up)