Place 1/2 cup of salt in a non-reactive container. Place the duck breast on the salt, and bury it in the remaining half cup of salt. (use more if necessary, to completely bury the meat).

Allow the duck breast to cure in the salt in the refrigerator for about 24 hours, until the texture is firm. If it's still squishy like raw meat, put it back in the salt and give it a few more hours.

After the salt cure is complete, remove the duck from the salt, brush it off and give it a quick rinse in running water.

Pat the duck breast dry, wrap it in cheesecloth and hang it to dry in a cool place for about 7 days until it loses about 30% of it's original weight.

Once the drying is complete, wrap the breast tightly to prevent further drying and store in the refrigerator until ready for use. Slice very thin, and serve like traditional prosciutto on a charcuterie platter.