Make the pots-de-crème first: combine the cream, chocolate, and salt in a heatproof bowl over simmering water. Whisk until the chocolate melts and the mixture is smooth.

In a separate bowl, whisk the egg yolks and sugar until pale. Slowly pour the chocolate mixture into the yolks, whisking constantly.

Return the mixture to the bain-marie. Whisk constantly for 4-5 minutes until thickened (it should coat the back of a spoon).

Divide between 2 ramekins. Cover; chill in the fridge for at least 2 hours (do this first so they set while you cook).

When ready to cook, score the duck fat in a crosshatch pattern, 1/4-inch deep. Season generously with salt and pepper.

Place the duck in a cold skillet, fat-side down. Set over medium-low heat. Cook 6-7 minutes, rendering the fat until the skin is golden and crispy.

Flip; cook 2-3 minutes for medium-rare (internal temp 130°F). Transfer to a cutting board; rest 5 minutes.

Pour off all but 1 tbsp of duck fat from the pan. Add the butter and thyme; swirl until the butter foams. Remove from heat.

Slice the duck against the grain into 1/2-inch slices. Spoon the brown butter over the top. Serve with the chilled pots-de-crème garnished with fresh berries.