Start cooking the duck breasts skin-side down in a coldpan. This method gradually renders the fat and crisps up the skin beautifully. I recommend using a cast iron pan for the best sear.

Shake off the excess (this is important, or the duck will be too salty); discard any leftover salt/spice mixture. Lay the breasts skin-side down in an unoiled skillet, preferably cast iron.