Succulent duck cured in salt, a delicious addition to a holiday meat and cheese board. The large and flaky texture helps preserve and season the duck breasts. Always finish with a sprinkle of Morton Coarse Sea Salt to bring the most flavor out of your dish.
Create a crisscross pattern in the skin of each duck breast with a knife. Pour half of the Morton Kosher Salt into a deep baking dish. Mix in the white pepper, fennel seeds, juniper berries, bay leaves, rosemary and thyme. Pour on a bit more Morton Kosher Salt then layer the breasts on the salt mixture. Top the breasts with the remaining Morton Kosher Salt, making sure to cover all surfaces of the duck. Wrap the dish in plastic wrap and refrigerate for 24 to 36 hours.