Creating Perfectly Seared Duck Breast with Cipollini Onions is simpler than you might think. Follow these steps:

1. Preheat the Pan: Heat a heavy skillet (preferably cast iron) over medium-high heat. No oil required initially, as the duck will render its fat.
2. Score the Skin: Using a sharp knife, lightly score the skin of the duck breasts in a criss-cross pattern. This helps the fat render effectively.
3. Season the Duck: Generously season both sides of the duck breasts with salt and pepper.
4. Sear the Duck: Place the duck breasts skin-side down in the hot skillet. Cook for about 6-8 minutes or until the skin is golden and crispy. Flip and cook for another 3-5 minutes for medium-rare, or longer for your desired doneness.
5. Rest the Duck: Remove the duck breasts from the skillet and let them rest on a cutting board, allowing the juices to redistribute.
6. Sauté the Onions: Use the same skillet and add a tablespoon of olive oil. Sauté the cipollini onions for about 5-7 minutes until they are caramelized and tender.
7. Deglaze the Pan: Add balsamic vinegar and chicken stock to the pan, scraping up any fond (brown bits) from the bottom. Let it simmer for about 2 minutes, reducing slightly.