Take care not to overcook the duck breast or risk becoming tough and dry:

• Gently use a knife to score on the duck skin in a crisscross pattern
• Sear skin-side down in an oven-safe pan over moderate-high heat for 6-10 minutes until golden brown and crispy
• Brown the meat with its duck fat for about 1-2 minutes; you can add seasonings at the same time
• Please put it in the preheated Medium oven for about 15 minutes
• Then take it out and wrap it in foil, and let it sit for 5 minutes

To prevent dryness, baste the meat during roasting or cover the breast with bacon.