We start by putting a duck breast on a bed of rock salt and cover it up for 48 hours.
Out of the salt, it is still vaguely moist and that's okay.
Season generously with pepper and fold in a kitchen towel. Leave in the fridge for 2-3 weeks before use.
After that time, the duck has dried and is ready to be sliced and savored!
One can also make it more fancy with mini-tarts of puff pastry.
Add a layer of oignon chutney and three matches from a slice of duck breast.
Cook 15 minutes at 180°C (or until pastry is cooked).