• 2 boneless magret duck breast halves with skin (about 1½-pounds total)
• 2 tablespoons plus 2 teaspoons sugar
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons coarse sea salt
• Extra-virgin olive oil
• Freshly ground black pepper
• 1½ tablespoons unsalted butter
• 1 tangerine or small orange, trimmed, cut crosswise into 4 slices, seeds removed
• 4 slices white sandwich bread
• 3 large eggs
• 3 tablespoons whole milk

Score duck in a crosshatch pattern with a sharp knife. Combine 2 teaspoons sugar with thyme and salt; rub duck all over with herb rub. Cover and marinate in refrigerator for at least 4 hours.

Heat oven to 375º.

Rinse herb rub from duck; pat dry with paper towels. Place duck, skin-side down, in a cast-iron skillet and cook over low heat, occasionally draining fat from pan, until fat is rendered and skin is golden and crispy, about 40 minutes. Drain remaining fat from pan. Flip duck, transfer to oven and cook for 10 minutes. Transfer to a cutting board and let rest for 10 minutes, then very thinly slice.

Meanwhile, lightly oil 4 (4-inch) tart molds; line molds with parchment paper and oil paper.

In a small nonstick skillet, bring remaining 2 tablespoons sugar, 2 tablespoons water and generous pinch of pepper to a simmer over medium-high heat; reduce heat to low and cook, whisking occasionally, until caramel colors evenly to a dark amber, about 7 minutes. Remove from heat and whisk in butter. Divide caramel evenly among tart molds, then top with orange slices.

Using a 4-inch cutter, cut 8 rounds from bread. In a shallow bowl, whisk together eggs, milk and pinch salt. Soak bread rounds in egg mixture, turning once, for 1 minute each. Top each orange slice with 2 bread rounds. Place tart molds on a baking sheet; bake, rotating once halfway through, until bread is golden and puffed, 20 to 22 minutes. Transfer tart molds to wire rack; cool for 5 minutes, then invert tarts onto serving plates. Divide duck among plates and serve.