I did these duck breasts a while back. Salt them a day in advance, leave in the refrigerator uncovered.
Start in a cold cast iron Skillet, medium heat, skin side down. This way the fat renders and skin gets crackling.
Once IT gets to 120, turn them over and brown the other side. Remove at 150.
Here they are resting:
Served with Saffron Rice and orange sauce. Your wife will be happy happy happy!!