Moulard Duck Breast is often referred to as the "ribeye in the sky" because it as a meaty flavor with wonderful steak overtones. Moulard Duck is the cross between the Muscovy (male) and Pekin duck (female), which produces a larger breast than any other duck.
Season with salt and pepper on the meat side only. Place skin side down in a cold pan over a low flame. Slowly render the fat, remove the fat as needed (save the fat for potatoes or eggs for the next morning), as you do not want to steam the duck in its own oil/fat. Still skin side down, finish cooking in the oven. Cook to medium-rare; the result will be tender, juicy and delicious with a crispy skin.