Preheat the oven to 200C (400F), Gas mark 6. Using a sharp knife, score lines into the skin of each duck breast in a cross-hatch pattern. Season on both sides with pepper and a pinch salt. Place them, skin-side down into a cold ovenproof frying pan and set over a medium heat. As the fat begins to render during cooking, tip it off into a bowl. When the skin is browned, drizzle over the honey and place the pan into the oven. Roast for 8 minutes if you like your duck a little pink, or 10 minutes for more well done.
Place the contents of the sachet of cous cous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the cous cous to absorb the water, and then fluff with a fork to separate the grains.
Meanwhile, remove the cooked duck breasts from the pan and set aside to rest for a few minutes. Pour off any excess oil from the pan and then put back on the heat. Pour in the red wine and scrape up the bits from the bottom with a wooden spoon. Add the orange juice and simmer for 3-4 minutes, or until slightly reduced. Stir in the butter to make a smooth shiny sauce. Season with salt and pepper.
Divide the cous cous among warmed plates. Carve the duck breasts into thin slices and arrange on top, then drizzle over the sauce.
Use chicken breasts that are still on the bone instead of the duck.