Score the fat by making shallow cuts all over with tip of a sharp small knife. (easynaturalfood.com)
Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. (carrotsandspice.com)
Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. (diabeticfoodie.com)