a cooking technique...

Breast - Sous Vide then water bath the breast at 55C. remove from the bag season and place into a hot pan skin side down to render fat and crisp skin.
To cook the breast in a pan. Take a heavy based pan like a cast iron pan add the seasoned breast in cold and slowly render the fat on a low heat. pour off the fat periodically. once the fat has rendered well gradually bring the heat up to medium/high to crisp the skin. flip the breast and quickly cook on the flesh side. remove the meat and rest for at least 5 mins.

Leg - Salt the leg for 3 hours with garlic and thyme then Sous Vide with duck fat. Water bath at 82C for 24 hours. Remove from the bag. you can now push the bones out if you want. sear in a hot pan.

Duck Crown Red Wine -
Hang the duck up in the kitchen and lightly blow torch the skin. Leave hanging for 5 hours minimum to semi dry the skin. Marinade the duck in red wine (Pinot Noir), garlic, rosemary and thyme for 7 days minimum. Sear the duck off in duck fat then cook in an oven preheated to 180C for 8 minutes. remove from the oven then allow the crown to rest for at least 5 mins before carving.