1 large Barbarie or Moulard duck breast (1 lb. each)
1 tablespoon kosher salt (per pound)
1/2 teaspoon dried thyme
1 each bay leaf
1 teaspoon ground coriander seed, ground coarsely
1 teaspoon black peppercorns, ground coarsely
Weigh duck breast and calculate proportions. Combine spices, herbs, and salt.
Trim the duck breast of excess surrounding fat and skin, remove tenderloin and connective tissue. Rub spice mix into the breast.
Place on a plate and wrap with plastic wrap; cure for 48 hours in the refrigerator. With a small knife scrape off the dry rub and wrap in a double layer of cheesecloth.
Tie at each end with a string and hang, not touching, in the refrigerator for 21-30 days. Remove cheesecloth, scraping any white bloom off. Trim top of fat, leaving a thin coat. Wrap in plastic wrap, freeze solid and slice paper thin.
Serve with fresh fig or ripe pears, also cracked pepper and a drizzle of olive oil.