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Preheat the oven to 425 degrees. Score skin and fat on each duck breast without cutting into the meat. Season with salt and pepper.
Place a large, oven-proof skillet over medium heat. Add Fustini's olive oil and heat until oil is shimmering. Add duck breasts, skin side down and cook for 6 minutes until the skin is browned and crisp. Flip breasts and place skillet in the oven. Roast 8-9 minutes or until internal temperature reaches 130 degrees for medium rare. Transfer duck to a cutting board and keep warm.
Discard all but 1 tablespoon of fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add shallots and cook, stirring often until softened, about 2 minutes. Add balsamic and simmer until reduced by half, about 2 -4 minutes. Add apricots, basil, honey, salt and pepper. Stir until sauce is bubbling for about 1 minute. Slice duck breasts thinly and fan out on warmed plates and serve with apricot sauce.
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