Combine orange juice and honey in large skillet and bring to a simmer. Reduce heat and cook until syrup like in consistency. Add vinegar and allow to combine. Add wine and turn heat to high stirring constantly until reduced by half. Add chicken stock and cook until, once again, syrup like in consistency (around 1-2 cups of sauce should remain).
Remove from heat and add pumpkin spice. Season with salt and pepper to taste. Stir in butter to give sauce a glossy sheen.
3 fresh Magret duck breasts with skin on
2 T. sunflower or vegetable oil
Freshly ground pepper
Fine sea salt
4 T. pumpkin spice mix
With tip of knife, score fatty side of the breast in a crosshatch pattern, careful not to pierce through to the meat. Add oil and sprinkle generously with seasonings. Heat skillet to medium and place breasts skin side down and reduce heat. Cook 7-10 minutes or until skin is crispy. Remove excess fat from pan. Flip breasts and cook until light brown. Remove from heat and let rest (sshhh!) for 5 minutes. Using a sharp knife, slice breast crossways in thin (1/4 inch) slices.