Wash and dry duck breast, cover bottom and top with kosher salt in a glass baking dish and allow to cure for 24 hours in fridge.
After 24 hours, remove from salt rinse and dry the duck breast should be firmer than when you started.
Add pepper on both sides. The duck breast now needs to be wrapped in cheesecloth and hung to dry and finish curing in the refrigerator for two weeks. Hang the duck in such a way that nothing was resting against any of its surfaces
Cure in fridge for a min of 7 days to max of 14 days untill firm. Slice on bias...ENJOY!