1. Preheat: Preheat the oven to 200°C / 392°F
2. Prepare Duck Breast: Pat the duck breasts dry with paper towels or a clean dish towel. Score the skin without cutting through the meat. Season both sides of the duck breasts with salt and black pepper.
3. Cook Duck Breast (Dry Sear): Place the duck breasts skin side down into a cold dry skillet. The heat should be low because you're starting with a cold pan and no oil. As the duck warms up, increase the heat and wait for it to sizzle. After 5 minutes on a sizzle (skin side down) the skin will be crispy and a light golden brown. Turn the duck breasts over and cook the other side for 2 to 3 minutes for medium.
4. Transfer the pan to the oven and let the duck breasts roast for 3 minutes. Use an instant read thermemeter to check the internal temperature, it should be 62°C /140°F for medium.

Rest The Duck

1. Transfer the duck breasts to a plate and cover loosley with allumunian foil, giving them time to redistribute the juices - back into the duck. Rest for 15 minutes. Don't toss out the duck fat, pour it into a cup and keep it for the best roast potatoes!
2. Make the sauce: Pour the sauce ingredients (except the vino cotto) into a saucepan and bring to a boil. Once boiling, drop the heat to a decent simmer, for 2 to 3 minutes. Remove the rosemary and bay leaves, discard. Add the vino cotto, stir it in. Combine the maizena and water to make a slurry and pour it into the sauce stirring gently for a couple of seconds, it will thicken immediately, remove from the heat.
3. Serve: Slice the duck breasts into fairly thick slices and pour the sauce over. Serve with a side of mashed potatoes and peas or a side dish of your liking.