Wash duck breast, dry. Incise the skin crosswise, rub with salt and pepper. Fry 5 minutes from the skin, and turn over to cook for another 5 minutes. Thyme wash, chop. Put breasts in a refractory form, spread on top of the jelly. The remaining jelly mixed with boiling water and pour into the mold. Bake at 200 degrees Celsius for 10-15 minutes. Wrap the breast in foil and leave for 5 minutes. The meat juice salt and pepper.