I think you will find that there is plenty of fat in a Moulard Duck Breast. Still if you truly think there is little fat under the skin, do as already mentioned. BUT if you notice that there is no fat rendering then don't be shy to add some. Any oil you'd like would be just fine. What you are trying for is to crisp the skin.
The scoring of the skin is to help with the rendering of the fat. Most of the cooking is done on the skin side (about 12 min?) and then flip and finish for about 7 min in the 400 oven. (or lower the heat in your pan and finish there)
It is sort of traditional to see the crispy scoring when the duck is served.
Duck is one of those meats that you can eat pink. And it is NOT raw, but a good healthy pink is wonderful.
Here I found this site for moulard duck
sounds yummy and I'd love to hear how yours turns out!