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1
Heat oven to 350 degrees.
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2
In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated.
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3
Add sugar and toss to coat.
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4
Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes.
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5
Let nuts cool, then break up clumps with your fingers.
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6
In a medium pot on medium-high heat, bring six cups salted water to boil.
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7
Fill a medium bowl with ice water.
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8
Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans.
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9
Drain, then plunge into ice water to stop cooking.
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10
Drain and pat dry.
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11
Raise oven heat to 400 degrees.
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12
Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart.
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13
You want to cut through fat but not into flesh of duck.
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14
In a small bowl, mix salt, chili, pepper, cumin and cinnamon.
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15
Rub mix all over duck, working it into the fat.
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16
Set an ovenproof pan on the stove over medium-low heat.
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17
Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down.
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18
Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat).
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19
Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees).
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20
Let duck rest on a cutting board.
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21
Reserve 2 tablespoons of fat from pan.
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22
Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt.
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23
In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
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24
In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat.
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25
Taste and add salt if desired.
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26
Slice duck breasts and toss with salad.
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27
Garnish with almonds and serve.
