Preheat the oven to 180°C (350°F). Using a sharp knife, trim the excess fat around the breasts, then score the skin in a checkerboard pattern, without cutting into the flesh. Season to taste with the granulated garlic, salt and pepper.
Gently heat a large oven-safe pan over medium heat. Add the duck breasts to the pan, skin side down, and sear without touching for 8 to 10 minutes. Remove the melted fat from the pan as needed during cooking.
Turn the duck breasts over in the pan and continue cooking in the oven for 8 to 10 minutes or until it reaches an internal temperature of 58 °C (137 °F). The duck breasts should be moderately firm to the touch and still pink inside.
Remove the duck breasts from the oven and place on a shallow dish. Let stand for 5 minutes, loosely covered with sheet of aluminium foil.
Keep the cooking juices from the pan and from the dish to use in the honey and Chinese five-spice sauce.
Serve one breast per serving with steamed green beans and mushroom rice. Sprinkle with sesame seeds and serve immediately with the honey and Chinese five-spice sauce.
Place all ingredients in a small saucepan and heat over medium heat, stirring frequently. When the sauce is hot, remove from the heat and set aside. Add the cooking juices from the duck breasts just before serving.
