Dab away any moisture from the duck breast with
some kitchen towel.

Season the meat side of the breast to your liking, but bear in mind that you are going
to salt the skin quite a bit.

Score diagonal lines in the skin and and add a generous amount of salt. 

On a COLD pan (room temperature) place the duck skin side down.

Set your hob/burner to medium heat and let it cook for 10 minutes (which browns the
skin and renders the fat).

Turn onto the meat side and cook for a further 3½ minutes.  If you prod the
meat you should feel it resist your prodding.  You don’t want it to be
stiff, but it shouldn’t give too much to the pressure either. 

Rest for 5 minutes before slicing and serving.