While searching for a different way to cook duck breast, I came across a recipe that says to start with a cold pan. Do not pre heat pan. Place breast side down, and once you hear sizzling, start timing for 5 minutes. Sear other side for 2-3 minutes. Flip to skin side and place in a 200* oven for 5 to 8 minutes. I've seen several posts using this "cold pan method". Supposedly, it renders more of the fat out, and results in a crispier skin. Any truth to it? If anyone knows...it's here on Chowhound!!! Also, please be specific on timing if this is the method you've used. Thanks for your advice.