People some times shy away from duck, maybe because they aren't sure on how to cook it. But duck breast is all about timing and you need a good frying pan that can go into the oven. Dry the ducks skin then score it with a knife. Make sure you don't cut all the way through the skin, sprinkle salt on the skin.
Get the pan hot and put the breast skin side down. Leave for 8 minutes it helps have a timer. Turn the duck then cook further for 1 min, and then put the duck in the pan into the oven that is at 180 degrees for 7 minutes. Like all meat make sure you rest the duck, slice it and get ready to impress people with your skills.
Make sure you keep the Duck fat , this is liquid gold!
With the duck breast I wanted to create a restaurant style meal, it's sitting on a bed of Celeriac puree made with loads of butter to make a smooth puree that I spread onto the plate. That liquid gold is awesome for shallow frying any root vegetable, it will impart so much flavor and make a nice crisp coating.