Well, it helps to have inspiring apricots to accompany your duck breast; these are from Provence at the height of summer. Preheat your oven to 350. To get the skin crispy, score the skin with a sharp knife, lightly salt, and place skin side down in a dry, cold pan. Use a low heat and allow the fat to render; as the fat melts into the pan, remove it (and save it for roasted potatoes!). The pan should stay fairly dry. When the skin turns brown, thin, and crispy (this will take a while), turn the breasts over and place in the oven. If you are using soft fruit, such as stone fruit, put them in the pan and coat with the fat before placing in the oven. Depending on how you want your breast cooked, take out after 5 to 10 minutes. Add a splash of vinegar and a little extra fat and season to taste. Let the breast rest for at least 10 minutes before slicing across the grain.