i never expected it to be so easy, nor so tasty. more or less copied a raymond blanc recipe that can be found on youtube. fresh thyme, a juniper berry or two, coarse salt, and black pepper ground in mortar and pestle. mix in a lot more salt, slit the skin on the duck, rub the mixture into both sides, put it in a non-reactive bread pan or something, cover and leave in the fridge overnight. next day, wash it well in cold running water, pat dry, wrap loosely in a couple layers of cheesecloth, and hang somewhere cool and dry for a couple weeks, or as long as you like. it's nice when it's soft but it's way better when it's getting firm and dark! the fat under the skin melts like butter in your mouth. a few slices is a decadent treat. it's tough to stop, but it's easy to cross the line to fat overload. the pic is after 20 days hanging, around 12-14 deg C.