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1
Heat honey in heavy large skillet over medium heat until bubbles form.
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2
Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
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3
Turn plums over. Tuck rosemary sprigs between plums.
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4
Cook 3 minutes.
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5
Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
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6
Mix in butter. Season to taste with salt and pepper.
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7
Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).
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8
Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
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9
Sprinkle duck with salt and pepper.
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10
Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
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11
Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
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12
Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.
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13
Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
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14
Garnish with plum halves; spoon sauce over duck and serve.
