Combine spices and salt in a wide shallow bowl and coat duck breasts in the spice mixture
Place duck breasts skin-side down in a cold, large frying pan, turn the heat onto low-medium and cook, rendering the fat, for 10 minutes until the skin is golden and the fat has rendered
Increase heat to medium-high, turn the duck breasts over and cook for a further 5 minutes or until cooked to your liking
Transfer the duck to a plate and cover loosely with foil. Set aside to rest for 5 minutes
