Pan-Roasted Duck Breasts With Onions And Crisp Pancetta

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2 red onions, sliced 1/2 inch thick

1/4 cup extra-virgin olive oil

2 thyme sprigs

8 sage leaves

Four 6-ounce Pekin duck breasts

Kosher salt and freshly ground pepper

1/2 pound thinly sliced pancetta

1 garlic clove, minced

1/2 cup chicken or duck demiglace (see Note)

2 tablespoons sherry vinegar

3 tablespoons walnut oil

4 ounces sturdy baby greens, such as red mustard leaves and frisée

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