Remove any tendons and sinue from the duck breast gently with a knife. Trim any escess skin. Gently score the skin. Heat a frying pan to very hot then place the duck breast in skin side down and allow to caramelise. Do not move around in the pan. After 2 minutes turn the duck breast over then either transfer to an oven preheated to 200 degrees celcius for 6 minutes or continue in a frying pan turning every 2 minutes until cooked to desired preference - ensuring the middle is cooked to 73 degrees celsius.