Score the duck breast skin in a diamond pattern. Mix together the honey, soy sauce, five spice and ground black pepper. Smear over the skin and rub in well. Heat the oil in a pan. Seal the duck breast skin side down. Do not over colour.
Put the duck breast onto a wire rack on a tray and put into the oven at 220°c/ 425°F/ Gas 7 for 10 minutes. Pour off the fat into a frying pan. Add the cider to the tray and roast the duck for a further 10 minutes.
Meanwhile in the pan, colour the diced potatoes in the duck fat for 5 minutes. Add the cider and sugar and cook for 15 minutes. Season and drain, then add the parsley.
Slice six tomatoes and lay on the plates. Cut six tomatoes into eighths and put into a bowl. Season and add the oil and balsamic vinegar. Add the onion and parsley. Slice the duck breast in half lengthwise. Place some potatoes on the plate, top with the duck. Pile the tomatoes on top of the sliced ones and serve.