A day before, prep duck breasts (at least 2 hours before will work as well)

Coarsely chop rosemary and thyme

Lay out a sheet of saran wrap for each breast and lay each breast on top

Salt and pepper liberally and add rosemary, thyme, and cayenne to meat

Spread evenly

Wrap up breasts and place in fridge until ready to cook

On the day of cooking:

When ready to cook heat oven to 400 deg F

Place oven safe pan on stove top

Take out duck breasts and unwrap, remove cayenne peppers

Add salt and pepper to fat side

Place duck breast fat side down in pan and turn heat on to med low (level 4 of 10) for 10 minutes

Turn up heat to medium (level 6 of 10) for 2 minutes

Turn up heat to high (level 8 of 10) for 3 minutes

Take duck breast and flip over to meat side and cook for 3 minutes

Turn breast back over so fat side is down and put pan in oven

Cook for 5 minutes

Remove and place on cutting board

Take pictures for bragging rights

Let sit a total of five minutes

Cut slices at an angle

Take more pictures

Use the leftovers drippings to make a sauce