First, thanks to all who chimed in regarding my questions regarding rendering duck fat and what to do about demi-glace. I skipped the demi-glace entirely, not finding any in a nearby store, and found that the cherry sauce was ok without it. Ok, I think all the liquid evaporated, so there wasn't anything to thicken but oh well.
I ended up transferring the breasts to a platter while I poured off the duck fat; our basting tool doesn't seem to work anymore. And yes, it's just two parts, all mechanical, but there it is.
I was still a bit dissatisfied about the amount of fat on the breast. I was hoping it would all melt away but it didn't. Ergo, no one was able to eat the skin which, as you all said, was beautifully crispy and delicious.
Also, I got 3 rather plump breasts, and they didn't cook evenly. I am thinking next time I should pound them out to a uniform thickness.