Don't worry—you don't need to buy a suitcaseful of whole ducks. Instead, use Moulard duck breasts. Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves or fig chutney.

　　

Ingredients

8 to 10 Servings

　　2 1-pound boneless Moulard duck breasts with skin

　　1 ½ cups kosher salt

　　1 cup (packed) dark brown sugar

　　5 juniper berries, cracked

　　3 bay leaves, crumbled

　　1 teaspoon coarsely cracked black pepper

　　¼ teaspoon smoked paprika

　　Ingredient info: Look for juniper berries in the spice section of better supermarkets. Smoked paprika is available at better supermarkets and at specialty foods stores and latienda.com.

　　

Step 1

Using a small knife, trim all but a 1/8" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.

　　

Step 2

Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.

　　

Step 3

Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat.