24-HOUR CURED DUCK BREASTS • 2 cups white sugar • 4 cups coarse salt • 4 duck breasts
Combine the sugar and salt in a bowl, then empty half the mix into an empty container.
Place duck breasts flesh-side down into the container and cover with the rest of the sugarsalt mix. Refrigerate for 24 hours, then remove from container, wash thoroughly and pat dry. Place in a cold pan skin-side down. Place the cold pan over a medium heat and fry until the fat renders out (about 4 minutes). Flip over and cook for 4 minutes on the flesh side, or until the desired rareness is achieved. Allow the breasts to rest for 5 minutes before serving.