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1
Preheat the oven to 450.
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2
In a large bowl, separate the onion rings and toss with 2 tablespoons of the oil, the thyme and sage.
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3
Spread the onions out on a large baking sheet and roast for about 20 minutes, tossing once, until tender and golden.
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4
Leave the oven on.
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5
Meanwhile, score the fat on the duck in a crosshatch pattern; season the duck with salt and pepper.
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6
Heat a large ovenproof skillet.
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7
Add the duck, skin side down, and cook over moderate heat until the skin is golden brown, about 7 minutes.
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8
Turn the duck and roast in the oven for about 6 minutes for medium rare.
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9
Transfer the duck to a cutting board and let rest for 5 minutes.
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10
Add the pancetta to the skillet and cook over moderate heat until browned and crisp, about 5 minutes; drain on paper towels.
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11
Pour off all but 2 tablespoons of the fat from the skillet.
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12
Add the garlic to the skillet and cook over high heat until fragrant but not browned, about 1 minute.
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13
Add the demiglace and vinegar and bring to a boil, scraping up any browned bits.
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14
Remove the skillet from the heat; whisk in the walnut oil and the remaining 2 tablespoons of olive oil and season the dressing with salt and pepper.
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15
Arrange the baby greens and roasted onions on 4 large plates and drizzle with some of the dressing.
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16
Thinly slice the duck breasts crosswise and arrange over the salads.
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17
Drizzle the remaining dressing on top, garnish with the pancetta and serve.
