Cooking duck breasts I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy   recipe.

My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it sounds good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So:


Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome?
Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?
I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden but this always takes longer than 3 minutes more in the 10 minute range.  

Maybe this is because I use a lower heat.  the recipe doesn't say how hot the pan should be.  The aim is to render most of the fat out from under the skin of the duck.

I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too.