Carefully score the duck breast skin in criss-cross fashion, without slicing through the skin. Rub the skin with seasonings on both sides. Place the duck breast, skin side down, in a cool, dry frying pan.
Turn the heat on medium high and cook 8 minutes or so until the skin crisps. Flip and sear on the other side, about another 5 minutes or until internal temperature is 130. You can cook it longer if you don’t like it rare. Remove it to a platter and let it rest 10 minutes before you eat it.
Pour off most of the fat and reserve for future cooking.
Add 6 TBS broth or vinegar or a combination to the pan and bring to a simmer, scraping the brown bits from the pan. Add salt and pepper to taste.
Slice the rested duck breast meat and serve with pan sauce.
Serve with a generous quantity of low carb vegetables like greens and mushrooms.