Summarize the following:
Duck breast with lots of fat in it can cause flare-ups while grilling, which can be dangerous. By scoring the skin and cooking the duck breast in a pan for a few minutes, you allow the fat to be released in a safer environment. Most store-bought duck breast will have fat. Take a clean knife and create shallow cuts in the skin of the duck breast about 0.25 inches (0.64 cm) apart from one another. Turn the duck breast 90 degrees and create more cuts so that you’ve created a crisscross pattern.  Only cut the skin, not the actual meat—cuts should just be on the top layer. Since the fat is under the skin, scoring the skin helps the fat be released. Pat down the duck breast with a clean paper towel to remove any excess moisture. Season both sides of the duck breast evenly using your choice of seasoning. Salt and pepper are commonly used to season duck breast, or you can use a store-bought special seasoning. You don't need to be fully cooking the duck breast yet—just heating it up enough for the fat to drain out. Turn on the stove before placing the duck breast in the pan. The pan should be at roughly 325 °F (163 °C). You want the scored side of the duck breast to be the one being seared. Use a nonstick pan to keep the duck breast from sticking. Cook the duck breast for 10 minutes.
Sear the duck breast in a pan first if it has fat. Score the skin of the duck breast to help remove the fat. Season your duck breast, if desired. Set the stove to medium-low heat. Place the duck breast skin-side down in a nonstick pan.