Prepare the duck breast: clean it if necessary (so only the skin and meat remain), then score the skin with a knife in a cross-hatch pattern – be careful not to cut the meat.
Salt and pepper to taste.
Place the duck breast skin side down in an oven-proof cold pan. Turn the heat up to medium. No need to add oil or fat!
Sear the duck breast skin side down for 6 minutes until it’s golden brown, pouring off the fat regularly. Careful, this is extremely hot!
Turn it, and cook it on the other side for only 30 seconds.
Place the pan in the oven, duck breasts skin side up, and cook to your liking. Cooking time is 10 mins for rare, 15 mins for medium rare and 18 minutes for well-done.
Take the duck breasts out of the oven, and let them rest for 10 minutes.