roosi is right, the breast does contain a lot of fat, but you still need to use a little when pan-frying in order to get a nice colour on the skin...
...add a little olive oil to a hot frying pan, season the duck breast and place skin-side-down in the pan. Cook over a medium to high heat for 3-5 minutes, until the skin has taken on a lovely golden colour, and is starting to crisp. A lot of fat will have rendered off the breast, so pour off this fat, turn the breast flesh-side-down, and finish in a hot oven (around 200C) for around 6-8 minutes, depending on the size of the breast to give a nice pink finish.
If you remove the duck from the oven, cover with a piece of foil, and leave it to rest for a few minutes before you slice it, it will be perfect.
GOOD LUCK!!!