courtesy of MICHAEL RUHLMAN, author of Charcuterie: The Craft of Salting, Smoking, and Curing
1, 1lb duck breast, boned with skin on
2 cups kosher salt
1/2 teaspoon white ground pepper
cheese cloth and kitchen string
Put 1 cup kosher salt in a non-reactive dish and pack the duck breast skin side up. Cover the breast with the rest of the salt (breast should be completely covered). Cover with plastic wrap and refrigerate 24 hours. If doing more than one breast, do not let them touch each other.
Remove from salt, rinse it, dry it, and dust breast with white pepper. Wrap in cheesecloth and hang for 7 days in a cool, humid place (50-60 degrees is optimal). If breast is still squishy, hang for another day or two.
A general rule is dry-cured products are done when they lose 30% of their weight. If you're concerned, weigh your breast before you hang to dry and record the weight.
Wrap in plastic wrap and store in refrigerator for several weeks or more.
Slice thin and serve.