Never cooked or even tasted Duck breast but doing a little online research (as you have done) I came up with this suggestion.
An air fryer is just the same as a halogen oven but more compact, more modern and a hell of a lot easier to clean, so this page's method might work for you.
The big takeaway is to get your duck skin a lot closer to the heating element (broiling) to start and after flipping it to skin side lower it to the regular height and possibly a lower temp
You could use that pan I saw you had earlier or something else oven proof to start your cook at a greater height.
My apologies is this is just a total pile of pooh, but just thinking of what might work.