1 skin on duck breast
Approximately 1 cup kosher salt, maybe less depending on size of the duck breast.
3 Tablespoons Your favorite fresh herb chopped, thyme works well, rosemary is a bit harsh
2 Smashed and chopped Garlic Cloves (if you like garlic)
1 Tablespoon freshly cracked black pepper.
Cheese cloth and butchers twine.
In a bowel thoroughly mix everything EXCEPT the duck, cloth and twine
In a non-reactive shallow dish make a 1/2 inch deep bed of the salt/herb mixture slightly wider and longer than the duck.
Place the duck on the salt meat side down, cover with the remainder of the salt/herb mix up to 1/2 inch
Cover with cling wrap, then place a small plate with two full beer cans on top, refrigerate 24 hours.
Remove the duck from the salt mix and rinse with cold water, immediately pat dry.
Wrap the duck in the cheese cloth no thicker than two layers.
Hang the duck in a cool dark place or keep in the fridge uncovered for nearly seven days.
You want the duck to loose approx one third of its starting weight, but the best indicator is texture.
You want it to be firm but not mushy when pinched. Wait too long and you will have duck jerky.
Slice the duck very thin and serve with goat cheese and crusty bread. a few drops of honey on the cheese agrees with the saltiness of the duck.
As a variation you can cold smoke the duck for a few hours before starting this process, it adds color and flavor. The breast on the left was cold smoked four hours at 80
