1. Scoring the duck skin: Gently score the skin of the duck breasts in a diamond pattern. Be careful not to cut into the meat. This scoring allows fat to render off easily and helps the skin get really crispy.

2. Seasoning: Pat the duck breasts dry with paper towels—dry skin crisps up better. Rub both sides with kosher salt and black pepper. Feel free to add your own seasoning mix or blend here, but honestly, simplicity often works best.

3. Skin preparation is key. Trust me, starting with dry skin and having it properly scored will make a world of difference in texture.

4. Preheat your air fryer to 400°F. This air fryer setting for duck ensures that the meat cooks through evenly while the skin gets that desirable crispiness.

5. Place the duck breasts skin side down in the air fryer basket. Cooking time for duck breast should be about 10 minutes for this side.

6. Flip the duck breasts over and cook for another 6-8 minutes. The internal temperature should reach 135°F (57°C) for medium-rare. Adjust the cooking duration if you prefer your duck more or less done.

7. Keep an eye out for smoke. If there’s too much fat rendering off, pause and safely drain the fat from the air fryer basket to prevent smoking.

8. Once cooked, let the duck breast rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful.

9. Slice the duck breast thinly against the grain and serve immediately. Duck breast accompaniments like plum sauce, hoisin sauce, or orange sauce can really improve the dish. Side dishes that complement the duck well include roasted vegetables or a simple green salad.