5. Sear Duck
Place the duck breasts skin-side down in a cold medium sauté pan, preferably cast iron. Turn the heat on to medium-high and cook, pressing the duck breasts flat into the skillet with a spatula, until the breasts are sizzling and the fat has started to render, 2 to 3 minutes.
Turn the heat down to medium and cook until well browned, about 2 minutes. Flip the breasts and cook for 30 seconds on the second side. Remove the duck from the pan and set aside, covered, while you make the glaze.