I've been really into duck lately. I enjoy that slight gamey flavor, tender juicy meat (when cooked to medium rare) and crispy skin. It's a nice change from chicken once in awhile and it seems way fancier (you know, if you want to impress someone). Though please keep in mind that it's more expensive.
I usually buy vacuum packed duck breasts from D'Artagnan. I like the quality and it freezes very well. I took the individual duck breast out of the packaging and rinsed it off. Then I patted it dry with paper towels. Everything needs to be very dry, both the meat and skin. This helps create a nice crust when you're searing it.