Preheat the oven to 180ºC/350ºF/Gas Mark 4 and heat an ovenproof frying pan until searing hot. Season the duck fillets and add to the heated pan skin-side down, then cook for 2-3 minutes until the skin is lightly golden. Turn the fillets over and cook for another minute to seal, then drain off all of the excess fat.
Whisk together the olive oil and honey in a small bowl and smear all over the duck breasts. Scatter over the thyme sprigs and tuck in the garlic cloves.
Roast for 20 minutes until the duck is completely tender, basting every 5 minutes or so. Remove from the oven and leave to rest in a warm place for 5 minutes.
Make the Ainsley Harriott Chilli Cous Cous according to the instructions on the sachet.
Divide the buttered French beans between plates and spoon the cous cous on top. Carve each duck breast into slices and arrange on top, drizzling over any remaining juices.
Try using maple syrup as an alternative to honey.