mix together all the ingredients (except the duck breast)
massage the salt mix all over the duck breast. Make sure every exposed area has salt worked into it.
place the duck breast and any left over cure in the vacpac / zip lock bag and seal.
refrigerate for 48 hours.
remove duck breast and rinse off salt mix in fresh cold water, pat dry
rinse in white wine vinegar
wrap in muslin cloth. Now it needs to dry out. Ideally hang in an area of about 10 - 15 deg with a nice air flow for 14 days
if you don't have a cool area in your home it is possible to dry in the fridge due to its small size, simple place on a wire rack on the fridge with plenty of room around it for air to circulate. Leave for 14 days.