Season the duck breasts with salt and pepper. Sear them, skin side down, in the remaining 1 tablespoon olive oil for 7 minutes. Turn them over, sprinkle with the reserved ground spices, and drizzle with the honey. Cook for another 5 minutes. Remove breasts from the pan and discard the fat.
Return breasts to the pan and add the wine and remaining teaspoon of butter.
Let the mixture cook and reduce over medium-high heat for 5 minutes. Divide the mushrooms amongst 4 plates. Slice the duck breasts and place one on top of each plate of mushrooms. Arrange the apple slices and snow peas as a fan around the duck. Pour some of the wine sauce over the duck.