Make deep cuts into the skin of the duck breasts and roast them at medium heat  for 10 minutes in a hot, empty pan, with the skinny side down. It is done when the fat has come out. In this fat, encrust both sides of the duck breasts, salting them in the meantime.

Place the pre-baked meat in an oven preheated to 170C for 6-7 minutes.  When the time is over, place the duck breasts on a plate, cover them with foil and allow it to rest for 5-6 minutes before serving.

For the sauce, put the apricot vinegar in a glass jar together with the salt. Allow time for the salt crystals to melt.

Add the sesame seed oil, a pinch of pepper, the chili mustard and the honey to the vinegar. Close the jar and shake its content until the ingredients blend into a homogeneous mixture.

Cut the rested duck breasts into slices as thin as possible. Arrange the slices on the plates and serve with the mustard sauce and roasted sesame seeds.