Question about dry brining (a duck breast, in this case)

I generally dry brine meat if I think about it (or I just salt it in advance, if "dry brining" is different). I read long ago that you need to do it at least 6-8 hours in advance, or it won't have time to soak back into the meat, so that's usually my thought process: If I think about it at least 8 hours before I cook, I'll go ahead and salt the meat and let it sit in the fridge until it's time to cook. If I think about it a day or even two days before, I'll do it then, but if it's less than 6 hours before I cook, I'll just skip it and salt right before cooking.

Anyway, I'm cooking a duck breast for the first time. I took it out of the package, patted it dry, and set it in the fridge on a rack. Then I thought, "Hey, should I salt this in advance?" So I googled and the overwhelming response was yes.

So I sprinkled some salt on it, both skin and meat side, then put it back on the rack in the fridge.

It's been about 20 hours since then, and . . . the salt has not dissolved. It's just sitting on the skin, doing absolutely nothing. I mean, I know I can't say that, exactly. Perhaps some moisture has been drawn out, and perhaps some very, very small amount of salt has dissolved in that moisture and reabsorbed. But certainly not enough to notice visually.

I assume it's because of the skin, but every thing I read yesterday was pretty consistent in telling me to salt the skin side, then lightly salt the flesh, then let it sit overnight to dry brine, then score the skin, just before cooking.

Overall this is barely an issue, I'm sure. I'm not worried I ruined the meat or anything. I'm just curious if I should do something different, next time.

Thanks for the help!