It’s actually quite easy and fast, given that duck breast is so small, relative to other cuts of meat that are usually cured (months and months for a pig’s leg, for example).
Just take a duck breast, press whatever aromatics you’d like to add, and bury it in salt. My first go was just salt, though for subsequent ones I’ve added black pepper and mace (duck #2), and black pepper, mace, and sesame seed (duck #3, which is drying right now).
You can cure it in salt for anywhere between 12-24 hours, depending on whether you want the texture to be softer and less salty (less time), or firmer and saltier (more time - I’ve read of people curing even longer than 24 hours, but I worry that it’d end up being a salt lick). I think so far I like it to be cured for around 24 hours - it gives a more typical charcuterie texture. And it forces you to eat less and have your tasty product last longer.
After curing, I rinse with water and give it a quick rinse with some leftover wine I’ve had sitting around - the acidity in the wine will help with killing bacteria on the surface. You can press more aromatics onto the duck at this point.
Wrap in a couple layers of cheesecloth, take note of its weight, then find a spot in your fridge to dry it. I’ve actually been drying it on a rack over a tray of salt that I’ve dampened with water with a plastic lid over the contraption, to no ill effect - the purpose of the setup is to keep the humidity high enough so the meat doesn’t dry too quickly (case hardening, as it’s called). Flip it every so often so there’s some semblance of even drying.
The breast should lose close to 30% of its weight post-cure, though with the layer of fat being as thick as it can be, and since fat doesn’t hold water, I’d say something around 25% would be more appropriate. In the end, use your judgment, and don’t be afraid to get handsy with it to see how soft it is. Generally the 2 week mark has been working for me.
I’m not sure I’d be one to start a thread on it as I’m just learning, but there are many great resources across the web.