Score the skin of the duck breast in a crosshatch pattern without cutting into the meat
Pat the duck breast dry
Season both sides with salt and pepper
Place the duck breast skin-side down in a cold skillet
Turn the heat to medium-low
Cook until the fat renders and the skin is golden and crisp, about 8 to 12 minutes
Pour off excess fat as needed
Flip the duck breast and cook the other side for 2 to 5 minutes
Cook until the internal temperature reaches 135°F to 140°F for medium-rare
Remove from the pan and rest for 5 to 10 minutes
Slice against the grain and serve