Originally Posted by D0ughB0y
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.
Duck fat is awesome to use in cooking. Render enough of it and you can confit some whole garlic which can then be used as a spread or used in sauces. Then take the fat after you have finished the garlic and fry you up some taters like DoughBoy suggested.
BTW, the OP's duck breasts look mighty tasty.