Duck salt:

6 dried bay leaves

1 1/2 tbsp (22 mL) chili flakes 4 tbsp (60 mL) dried thyme

4 1/2 tbsp (67 mL) black peppercorns

2 tbsp (30 mL) fennel seeds 3 tbsp (30 mL) juniper berries 3 3/4 cups (875 mL) kosher salt, or 1/2 box

1. Blend all spices in a spice grinder until they’re quite fine. 2. Mix spices and salt in a bowl. 3. Store in a Mason jar.