Steps
1. Preheat your oven to 400°F (200°C).
2. Score the skin of the duck breast in a crosshatch pattern. Season both sides with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Place the duck breast skin-side down and sear for about 6-8 minutes until the skin is crispy.
4. Flip the duck breast over, then drizzle honey and soy sauce over the top. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare.
5. While the duck is roasting, prepare the cucumber salad. In a bowl, combine sliced cucumber, rice vinegar, sesame oil, and season with salt.
6. Once the duck is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
7. Serve the sliced duck breast atop the cucumber salad, garnished with fresh cilantro.