I have not been able to master a simple seared duck breast. I always end up with more of an uncooked fat layer than I find palatable, or I overcook the breast. What I'm trying to do is slowly render out as much of the fat layer as possible (which I usually reserve and use for cooking potatos), and then sear over high heat to get a crispy skin. I typically place the breast skin-side down in a cold pan and put the burner as low as possible. I pour off the fat as it renders, but I think even at that low temp I'm eventually cooking the breast before the fat is rendered.
How do others do it more successfully? I recently saw a technique on FN where the breast was parboiled first to render the fat, but that just seems wrong. But what do I know!
I appreciate any help anyone can offer!