I have some nice ducks breast that I want to sear for duck quesadillas...I've never seared them before & have seen some conflicting methods. I read in some spots to start the breast skin side down (with cross incisions) in a cold pan (so some of the fat renders) and bring the pan up to high heat. In other recipes, it looks as though you put the duck in at medium-high to high heat (same way-cross insicions, fat side down, no additional fat). Suggestions? What makes the skin cripier & works better overall? I want to save some of the rendered fat to fry some potatoes as well..