Preheat oven to 350 degrees Fahrenheit.

Prepare honeyed almonds: In a small saucepan, heat honey and salt over medium heat until thin and runny.

Mix in slivered almonds until coated.

Add raw sugar and toss to coat.

Spread almonds on a baking sheet lined with parchment paper.

Bake, stirring once, until deeply golden brown, approximately 10-12 minutes.

Let nuts cool, then break up any clumps with your fingers.

Increase oven temperature to 400 degrees Fahrenheit.

Prepare green beans: In a medium pot, bring 6 cups of salted water to a boil over medium-high heat.

Fill a medium bowl with ice water.

Cook green beans until bright green and tender, 2-4 minutes depending on thickness.

Drain the green beans and immediately plunge them into the ice water to stop cooking.

Drain and pat the green beans dry.

Prepare the duck breasts: Score duck fat in a crosshatch pattern, cutting through fat but not into the flesh.

In a small bowl, mix kosher salt, chili powder, black pepper, cumin, and cinnamon.

Rub the spice mix all over the duck, working it into the fat.

Set an ovenproof pan on the stove over medium-low heat.

Add 1 teaspoon of olive oil and heat for a few seconds.

Place the duck in the pan, fat side down.

Sear without moving until dark brown, about 10 minutes. Reduce heat if necessary to prevent burning.

Flip the duck and cook for 1 minute.

Transfer the pan to the preheated oven and roast until the duck is cooked to your liking, 4-8 minutes longer for medium-rare (130 degrees Fahrenheit).

Remove the duck from the oven and let it rest on a cutting board.

Reserve 2 tablespoons of fat from the pan.

Prepare the dressing: Using a mortar and pestle or the side of a heavy knife, make a paste from the garlic clove and a pinch of salt.

In a small bowl, mix the garlic paste with lime juice and half a teaspoon of salt.

Drizzle in the remaining olive oil, whisking well to emulsify the dressing.

Assemble the salad: In a large bowl, toss the green beans and watercress with the reserved pan drippings and just enough dressing to coat.

Taste and add salt if needed.

Slice the duck breasts and toss with the salad.

Garnish with the honeyed almonds and serve immediately.