Score fat with knife in diamond pattern, but don't cut into meat
Season duck breast with salt & Pepper or with Fleur de Sel and Espelette pepper
Place the duck breast skin down in a pre-heated pan an cook on medium heat for 10.minutes
Pour off rendered fat from pan (save for sautéed potatoes)
Flip over duck breast to meat side down and cook for 3-5 minutes
Duck can be consumed medium rare,
Slice and serve with the saute potatoes cooked in fat with crushed garlic or green peas and asparagus
Green pepper sauce
In a small pot cook the a small cane of Green peppercorn from Madagascar with juice and dry white wine, reduce to the maximum, add 2 oz of Maille Dijon Mustard, add 2 oz on Cognac or French Brandy, reduce for 2 minutes add a pint of heavy cream add pinch of salt and cook until you have a creamy sauce.
Nappe the duck breast.
SHOP FOR DUCK AND OTHER FRENCH GOURMET FOOD IN OUR ONLINE STORE https://www.becfin.com/online-store/French-Specialties-c23359194