Heat two large, dry frying pans over a moderate heat until hot.
Meanwhile, make criss-cross incisions in the fat and skin of the duck breasts with a sharp knife making sure you don't cut through to the flesh. Brush the skin side of the duck breasts with half of the honey, then season well.
Place skin side down in the frying pan. Reduce the heat and allow the fat to render away from the duck breasts, draining it away if necessary. Once the skin is thin, golden and crispy, flip the duck breasts and cook the flesh side for 2-3 minutes. Remove the duck from the pan and keep covered loosely in foil.
Melt the butter in a clean frying pan over a medium heat and pan-fry the pear slices for a few minutes, tossing and stirring occasionally. Add the honey and seasoning to the pan and continue to cook for a few minutes until the pear slices are lightly caramelised.
Slice the duck breasts thinly and arrange fanned out on serving plates. Sprinkle with chopped parsley, then spoon the pear slices to one side along with some reduce honey from the pan.
Garnish with a sprig of parsley leaves before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.