Pat dry the duck breasts with a paper towel.
Score the duck skin with sharp knife, making sure to not cut into the flesh.
Season the duck breasts on both sides with salt and pepper.
Preheat the oven to 400F/200C.
Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
Roast for 4 minutes for medium-rare, or 6 minutes for medium.
est the duck skin-side up for 10 minutes.
Keep the rendered fat in a sealed jar in the fridge to roast potatoes.