In a large pot, pour the red wine, chicken broth, honey, orange zest, bay leaf, thyme, salt and pepper and bring to a boil. Once it boils, reduce the heat and continue cooking until the sauce is reduced by half. When reduced, strain the broth, add the butter, berries, and simmer for 5 minutes.
With a toothpick, prick the skin of the duck without reaching the flesh so that the fat between the skin and the meat drains, which will make it crispier when cooked. In a skillet over low heat, put the duck breast for 10 to 15 minutes with the skin side down, until crisp. Turn the meat and cook on the other side for 2-3 minutes. If you have a thermometer, it should reach 42°C - 43°C. Remove the duck breast from the fire, wrap with aluminum foil and let stand for 5 minutes.
Finally, cut the magret into pieces and add the berries sauce (next to or on top of the magret). It can be accompanied with baked or grilled vegetables.