olive oil (a couple drops is all you need because the duck fat renders quite generously)
Take duck breasts out of refrigerator 30 minutes before cooking to allow to come to room temperature. Rinse under cold water and run fingers over the skin to ensure all feather quills have been removed. If you come across a quill, pull it out. Blot dry. Skin-side up, cut 1/4 inch diagonal slits into the skin 1/2 inch apart. Season both sides with salt and pepper and rub into skin side. Heat skillet over medium heat. Add olive oil. Place duck breast skin-side down in skillet for 5 minutes and cover with spatter screen. Leave it be! Do not try and turn it, move it, or shake the pan. Flip it and cook for 2 additional minutes. No more, no less. Turn off heat, remove from pan, wrap in foil pouch and set aside. Do not wash the pan, (you will need it for the puree) but pour off rendered fat.
Serve along with Steamed Asparagus, Grilled Pamplemousse and Amarone Wine and Mango Puree.