Preheat oven to 80°C (176°F) with both upper and lower heating elements on. Verify the temperature with an oven thermometer.
Score the fat layer on each duck breast in a lattice pattern, cutting through only the fat without cutting into the meat. Season all sides with salt and pepper.
Heat an ovenproof pan over medium-high heat. Place duck breasts skin-side down and sear for 3-4 minutes until the skin is golden.
Turn the breasts and sear the meat side for 1-2 minutes.
Transfer the pan to the preheated oven and cook for 30-45 minutes.
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