Steps
1. Score the skin of the duck breast and season with salt and pepper.
2. Heat the olive oil in a skillet over medium heat and place the duck breast skin side down. Cook until the skin is crisp, about 6-8 minutes.
3. Flip the breast and cook for another 5 minutes for medium rare. Remove and let rest.
4. In a saucepan, combine blackberries, balsamic vinegar, red wine, honey, thyme, and cinnamon. Simmer until the mixture has reduced by half and is syrupy.
5. Strain the gastrique to remove the solids, then return to heat briefly.
6. Slice the rested duck breast. Arrange on a plate and drizzle with the blackberry gastrique.