Keluarkan dada bebek dari kulkas. Lumuri kedua sisi dada bebek dengan garam. Hilangkan tetes-tetes air dari dada bebek. Panaskan wajan besi atau wajan antilengket dengan api sedang. Balik dada bebek ke sisi sebaliknya menggunakan penjepit makanan. Masak lagi selama 3-5 menit. Posisikan dada bebek dalam keadaan berdiri untuk mematangkan bagian pinggirnya. Angkat dada bebek dari wajan.

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Rise them in cool water and pat dry with a paper towel. Use a knife to score the skin in a cross-hatch pattern on both sides. The cross-hatching will help the skin get crispy. Avoid cutting into the meat. Set them on a plate and allow them to come to room temperature. Use the blunt side of a knife to scrape off the moisture that has emerged from the salted breasts. Excess moisture will prevent the skin from getting crispy. Lay the duck breasts in the pan with the skin sides down. Cook for 3 to 5