Combine raspberries, whiskey, and honey in a small saucepot with a pinch of salt and pepper. Bring to a boil, then lower to a steady simmer until thick, 3-5 minutes. Set aside.

Using a very sharp knife, score the duck fat, taking care not to cut into the meat. Season them with salt and pepper. Set a plate to the side of the stove, you'll need it later.

Set the breasts, skin side down, in a large non-stick or cast iron skillet and set over medium heat. Let the breasts cook for 8 to 10 minutes, or until most of the fat is rendered and the skin is golden and crisp. Working quickly, remove the breasts to the plate you got ready earlier, then carefully drain the rendered duck fat into a jar and save it; it's liquid gold for cooking potatoes in later.

Return skillet to heat immediately, then set the breasts back in, skin side up and brush them with a thick layer of the Whiskey-Raspberry glaze. Allow to cook to your liking; this will take about 3-5 minutes. If you like them rare, they should register 125°F in the center on an instant ready thermometer (130° for med-rare, 135°F for medium, and so on).

Brush another layer of glaze on, then let remove to a plate or cutting board and let sit for 5 minutes before slicing.

Serve with any extra glaze, or tumble a couple of fresh raspberries on each plate, if you wish. I served mine with a wild rice blend cooked in duck stock, with fresh spinach stirred in.