Rinse and dry the duck breast, parry and cut off any excess fatty skin. With a very sharp knife (a razor blade or a carpet knife are best!), Cut into the skin in a diamond shape, but do not damage the side of the meat so that the meat juice cannot leak! Let the duck breast reach room temperature so that the meat does not contract when roasting.
Slowly fry the duck breast on the skin side without adding any fat in a coated pan at not too high a heat until the skin is nice and brown and only 3 or 4 mm thick. To do this, repeatedly pour off the leaked fat. Also turn the breast on its sides so that the meat fibers close. Finally fry the meat side very briefly.
Then cook the breast on the oven shelf at 130 ° C for approx. 20 minutes in the oven to the end. A wooden spoon handle clamped between the oven door and the oven prevents too much meat juice from running out of the breast. A thumb test is very helpful towards the end to determine the right cooking point - the meat still has to give a little. Turn off the oven and let the breast rest for about 15 minutes with the door closed.
Cut the meat into oblique slices to serve.
A warm lentil vegetable and some currant jelly or red wine sauce, spaetzle and Brussels sprouts or whatever you like tastes good with it.
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