In a saucepan over medium heat, melt the butter. Add the cinnamon stick, fruit and honey. Stir well, and simmer for about 7 minutes, until the fruit is soft.
Score the skin of the duck breast in a diamond pattern. Season with salt and pepper. Place in a hot frying pan over medium high heat and cook until skin is browned, about 7 minutes. Turn over and cook for another few minutes, till the duck is medium rare. Slice the duck breast in half to check for doneness, and continue cooking till medium rare if needed. The breast should still be pink in the centre.
Slice the breast into thin slices and serve with the warm sauce ladled over top.