Pat the duck breasts dry with paper towels.

Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.

Season both sides generously with salt.

Place the duck breasts skin-side down in a cold, dry skillet.

Turn the heat to medium and cook for 5-6 minutes, allowing the fat to render and the skin to become crispy and golden brown.

Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare, or until the desired doneness is reached.

Remove the duck breasts from the skillet and let them rest for 2-3 minutes.

Serve immediately.