Score the skin of the duck breasts in a diamond pattern, being careful not to cut through to the meat, set aside.

In a small dry sauté pan, toast the fennel, juniper and allspice over medium high heat. Toast until the fennel begins to brown and the spices are aromatic, about 2 minutes. Allow mixture to cool and then place into a spice grinder and process until finely ground. Place into a small bowl and add the salt and pepper, stir to combine.

Rub 1 teaspoon of the mixture onto each duck breast.

Place the duck skin side down, into a sauté pan large enough to hold the duck breasts in a single layer, without crowding.

Put the pan into the oven and roast for 10-13 minutes or until the duck skin has rendered the fat and is deep golden brown. Turn the duck over and continue to cook for another 3 minutes, or until an internal temperature of 140 degrees for medium rare.

Remove the duck from the pan and place on a plate, cover and set aside.

Pour all but about 1 tablespoon of fat from the pan. Save the fat for another use if desired. Add the shallots and sauté for 1-2 minutes, being careful not to burn. Add the vinegar and allow to reduce, 30 seconds to 1 minute. Add the mustard and honey and stir to combine. Pour in the stock and continue to cook until the sauce has reduced and thickened slightly, about 4-5 minutes. Remove the pan from the oven and swirl in the reserved butter. Taste for seasonings. o serve, slice the duck about 1/4 inch on the diagonal, place on a platter and spoon pan sauce around the duck.