Cooking duck breasts
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.