2 half (6 to 8 ounces each) or 1 whole (12 to 16 ounces) duck breast with fat cap
3 or more cups kosher salt (or sea salt)
Coarsely ground peppercorns
2 to 3 thyme sprigs (optional)
To serve: Figs, apricots (dried or fresh; optional)
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2 half (6 to 8 ounces each) or 1 whole (12 to 16 ounces) duck breast with fat cap
3 or more cups kosher salt (or sea salt)
Coarsely ground peppercorns
2 to 3 thyme sprigs (optional)
To serve: Figs, apricots (dried or fresh; optional)