Start by scoring the skin of the duck breasts with a sharp knife. Be careful not to cut through the flesh. Pat dry the skin with kitchen towel and season well with lots of salt and pepper on the skin. Heat a pan till hot, then add the duck breasts, skin side down, and cook for a minute or two to crisp the skin. Turn the duck onto the opposite side, and seal for another minute. Add the garlic, honey, soy sauce and star anise. Swirl the juice around the pan, coating the skin side of the duck breasts. Turn the duck breasts around, skin side up and continue to cook in the oven for about 6-8 minutes, or till the duck breasts are cooked through but still pink. Take out of the oven, remove the duck breasts from the pan and allow them to rest for a few minutes. Meanwhile, remove the garlic and star anis from the pan and continue to reduce the juices left in the pan, over a high heat till you have a rich reduction. Next, start preparing the Savoy cabbage with pancetta. In a large pan, heat the oil and fry the pancetta till crispy and brown. Add the sliced Savoy cabbage and spring onions and cook for a few minutes to soften the cabbage, but leave slightly crispy. Add the sesame oil, season well with pepper and mix. Finally, slice the duck breasts into 6 pieces and arrange on your serving plates. Serve the Savoy cabbage and pancetta on the side, and finally drizzle the reduced pan juices over the duck breast or on the side of the plate.