100% agree. There's not much more mouth-watering that a seared duck breast with crispy skin. If you cook it right, you can render most of the fat so it's not as fatty, & you have leftover duck fat which is liquid gold.
https://www.youtube.com/watch?v=qAfmfCArUgA
https://media.giphy.com/media/a3IWyhkEC0p32/giphy.gif