I received my first order from D'Artagnan's and cooked duck breast for the first time. I seared it, skin side down for 12 min, and then turned to finish. The flavor was great, but would have liked more fat to have rendered out from the skin. Is there a way to have really crispy skin without over cooking the meat? I also ordered one of their whole Pekin Ducks. Using the Amazing 5 hour Duck recipe, this was one of the tastiest ducks I'd ever eaten.Their products are truly superior. Would love any other recipes or suggestions for properly preparing duck breast.