Instructions:

Preheat oven to 350F. Score the duck breast skin in a cross-hatch pattern. Place skin-side-down in a cold pan with a little olive oil. Cook over low heat until the fat renders and the skin is brown and crispy (about 15 minutes). Remove from heat and remove duck. Pour off fat into a container for later use (potatoes or such). Return duck breast to pan skin-side up and finish in the oven for about 10 minutes. Remove from oven and set duck breast aside to rest. Place pan back on stove top over medium heat. Swirl in a couple tablespoons of butter, and add a little Pinot Noir. Cook it down for a few minutes. Serve duck with pan sauce.