Peking Duck is my favorite but it’s just too much work to do at home.
My main proteins are beef tenderloin and duck breast so a bunch gets consumed here.
My technique sounds similar to @LindaWhit
I score the duck skin, salt/pepper and put skin side down on a cold skillet (just as one would with bacon) over low flame until the fat is rendered and skin is crispy. Then to high flame to sear a minute or two on the meat side and finish in a 400F oven to about 165F. Rest a couple minutes, slice thin.
