Start the sauce first. Heat a pan over medium heat with a tbsp of butter. Add the garlic and shallots, season with salt and pepper and red pepper flakes, and sauté until just golden, about 5 minutes. Raise the heat to medium high and add the wine and scrape up the bits in the bottom of a pan with a wooden spoon, letting the alcohol cook off for a couple of minutes. Add the stock and stir in the jam, and bring it all up to a bubble. Then lower the heat to simmer and cook until thickened, about 7 minutes. Stir in another tbsp of butter to make it rich and glossy, adjust the seasoning to your liking, and keep it on low to stay warm.
Using a meat mallet or the bottom of a heavy pan, lightly pound the duck breasts to an even thickness all around, and score the skin. Take a knife and, careful not to cut all the way through to the meat, make a criss cross pattern in the skin. This helps render the fat properly. Season both sides with salt and pepper.
Place the duck skin side down in a cold pan. Turn the heat to medium and let the fat slowly render out for about ten minutes. Add a tbsp of butter to the pan and flip the duck over to finish cooking, about 3 minutes for medium rare. Using a spoon, baste it with the butter in the pan as it cooks.
Let the duck rest on a cutting board for 5 minutes to let the juices redistribute. Slice it evenly. Pour a few spoonfuls of sauce onto a plate and top with sliced duck. Sprinkle a touch more salt over the top to finish. Divine. Easy. You're welcome.