• Score the skin: Using a sharp knife, score the skin of each 4 Crescent Duck boneless breasts, skin on in a tight crosshatch pattern, cutting through the fat but not into the meat. Pat completely dry, then season both sides with 1 teaspoons Kosher salt and 0.5 teaspoons Freshly ground black pepper.
• Render the fat: Place breasts skin-side down in a cold, heavy skillet (no oil needed). Set over medium-low heat and let the fat render slowly, without moving the duck.
• Crisp the skin: Once the skin is deep golden and crisp and most of the fat has rendered, pour off the excess fat (reserve for another use). Increase heat to medium.
• Sear and rest: Flip the breasts and sear the flesh side for 5 minutes 05:00 for medium-rare. Transfer to a cutting board, tent with foil, and rest.
• Build the pan sauce: Pour off all but 1 tablespoon of fat from the skillet. Add 2 Shallots, minced and cook until softened, about 3 minutes 03:00. Add 0.8 cups Dry red wine and simmer, scraping up browned bits, until reduced by half.
• Finish the sauce: Add 0.5 cups Chicken or duck stock and simmer until slightly thickened. Off heat, whisk in 1 tablespoons Unsalted butter, cold until glossy. Stir in 1 teaspoons Fresh thyme leaves.
• Slice and serve: Slice each duck breast on the bias and fan over plates. Spoon the pan sauce over top and serve immediately.

Notes: The key to crispy skin is starting in a cold pan and rendering slowly - rushing the heat will toughen the skin before the fat has a chance to render out. Save the rendered duck fat; it's excellent for roasting potatoes or vegetables.