Preheat oven to 190? C. Pat duck skin dry, score the skin and season with salt. In a moderate pan, place duck breasts skin side down into the pan for 5 minutes or until skin is golden. Turn duck breast over and cook for a further 2 minutes. Remove from the pan and place on a roasting tray. Roast the duck in the oven for 8-10 minutes to your liking (for best results duck should be cooked medium). Remove from the oven and rest for 5 minutes before slicing.
Keep refrigerated. Store between 0-4?C. After opening, keep refrigerated and consume within 2 days.