What Dale and Frank said. If you can tolerate rare to medium-rare duck meat, score the skin, heat a pan under high heat and place the breasts skin-side down, turning the heat to medium-high. Give them 5 min, flip them and give them 3 min more, at which point the centers will still be red. If you prefer medium-rare give them another min. Remove from heat, cover with foil, let rest 5 min, then slice crosswise.
Pan-seared duck breasts are really great with red wine reductions and berry-based sauces.