Start by making the toasts: you want thin slices, no more than 1/8 inch. Lay out evenly on a flat pan. Brush or drizzle with olive oil, sprinkle with salt and pepper. Bake for about 10 minutes at 350 degrees (300) in convection oven until lightly browned and crisp. Give more time if necessary.
Score the duck breast skin. Make crosswise cuts in the skin to create diamond shapes. Rub the salt, pepper, and thyme into the duck breast
Heat a saute pan over high heat. When hot enough, place the duck breast in pan, skin side down. It should instantly begin to sear. Turn the heat down a touch. Lift the duck slightly to make sure it isn't sticking. Sear until golden brown and the fat from the skin has started to render out. It will fill the pan.
Turn the duck breast over to get some color on bottom side. Sear for about 30 seconds. Then transfer to a small flat pan
Drizzle or brush the duck breast with honey and put in a preheated 400 degree oven. Roast for 8 to 10 minutes. Check the temperature using a meat thermometer. I like a rare to medium rare breast. The temp should be around 120. If you prefer a more cooked breast, let it cook longer. I wouldn't recommend anything lower than 120. If it is still a little on the raw side, it will be tough.
Allow the duck to rest for about 5 to 10 minutes. Then split lengthwise down the middle and cut slices from each 1/2. Place them on the toasts and top with chutney and a thyme sprig or other herb for garnish.
The chutney is best made ahead of time
for the chutney: Saute the shallots and ginger over medium high heat until translucent
add in the sugar and mix in until it begins to melt and caramelize.
Add in the pears and let them brown a bit. Then stir the pan to mix.
Splash in the vinegar and wine. Add the curry if you want a curried flavor. Skip if not. Stir and let cook until the Liquid becomes more of a glaze. Then stir in the honey.
Let cool until ready to use.
