I'd have to disagree that the duck fat is better in the pan than in you. Cut some potatoes up into cubes and fry them up in the duck fat. Best tater's you'll ever have.
The only other suggestion that I'd have for you is to cut the cross-hatch a little less-deep and render that fat out on a lower heat setting.
That looks yummy as hell though. I'd say that done-ness is really good.
-Dough; 22.5" WSM, Traeger Lil Tex