Combine all ingredients, then reserve.

In GN, spread 1.5cm layer of salt, then add duck breast skin side up, use remaining salt to season and cover skin side.

Cover and cure for 24 hours, then remove, rinse, dry, wrap with cheesecloth, tie with twine, age on rack in cooler for about 10 days or 30% of moisture is removed.

Cryovac and reserve.