• Remove the duck breasts from the fridge an hour before cooking. This is not mandatory, but it helps ensure the duck cooks evenly.
  
• With a sharp knife, gently score the skin in a tight but shallow diamond pattern, making sure not to nick the flesh. Keeping the cuts shallow will ensure there's some tasty fat left after cooking.
  
• Season the duck breasts with salt and pepper on both sides. Season the flesh side with garlic powder, too.
  
• Place the duck pieces, skin side down, in a large, cold skillet. I use a cast-iron skillet. There's no need to add oil to the pan. The duck will release plenty of fat as it cooks. 
  
• Place a heavy, smaller skillet on top. This will help prevent the edges from curling and ensure the skin has full contact with the pan's surface.
  
• Heat the pan over medium-low heat. After about 5 minutes, the fat should begin to render and gently bubble. Ensure the fat keeps its gentle bubble and adjust the heat accordingly. You don't want the fat to splatter, as that would mean the pan is too hot. But you also don't want it to go silent, because that would mean the pan is too cold.
• Cook the duck over medium-low heat until the skin is browned, about 15 minutes. Pour out the excess rendered fat 2-3 times throughout cooking. (See notes).
  
• Flip the duck pieces and cook the flesh side for 2 minutes, then cook the edges for about 30 seconds each.
  
• Using an instant-read thermometer, check the internal temperature. For medium-rare, it should read 130°F. For medium, it should read 140°F.
  
• Remove the duck from the pan and let it rest for ten minutes before slicing and serving.
  

Optional Sauce:

• Once the duck is cooked and resting, pour the remaining fat out of the skillet. Add 3 tablespoons of dry red wine, increase the heat to medium, and use the wine to deglaze the bottom of the pan.
  
• Add salt and pepper to taste (I add a pinch of each) and one minced garlic clove. Cook over medium heat, stirring, for about 2 minutes to slightly reduce the wine and cook the garlic.
  
• Add 3 tablespoons of unsalted butter and continue cooking for about 2 more minutes until the butter melts and the sauce thickens. Don't let the sauce boil to prevent it from separating - reduce the heat to medium-low or even low if needed.
  
• Serve the sauce alongside the sliced duck.