There's a frozen duck breast staring at me. What would you do?

So here's the situation: one duck breast, frozen, been in there long enough that I feel guilty every time I open the freezer. Tonight's the night. But I want to do it justice, and duck is not something I cook often.

Here's where my head is at:

• The classic — score the fat, render it low and slow, crisp skin, medium-rare, some kind of fruity pan sauce.
• Tacos? — shred it, warm tortillas, quick pickled onions. Maybe too casual for one nice piece of duck.
• Ramen-ish — sliced over a bowl of noodles and broth.

But I'm genuinely not sure, and I've definitely never nailed the crispy-skin thing without setting off the smoke alarm.

So: what would you do with it? And if you've got the crispy-skin trick down, please, walk me through it. I'll report back with photos of however it turns out.