Duck Breast with Plum Salsa

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1 tablespoon honey

1/2 cup red wine vinegar

1 chile de arbol, finely minced

4 red ruby plums, seeded and diced in 1/4-inch pieces

1/2 red onion finely chopped

1/4 cup diced yellow tomato

2 tablespoons chopped scallions

1 tablespoon chopped cilantro

1/4 cup lime juice

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 (8 to 10-ounce) Long Island duck breast, skin on