Method
Mix 50g coarse sea salt, 1 tsp crushed black peppercorns, 2 tbsp finely chopped ground ivy and 1 tsp finely chopped Douglas fir needles per breast. Rub into 2 duck breasts. Layer in a container and refrigerate 24 hours, turning after 12 hours. Brush off salt and rinse under running water. Pat dry, wrap each in 2 layers of clean muslin, tie and hang in fridge 12-14 days so air can circulate. Slice thinly and serve with wild root remoulade, crabapple jelly and crusty bread. Remoulade: chop 1 crisp apple into matchsticks, grate 20g hedge garlic root and 10g wood avens root, bind with mayonnaise and season with lemon juice and salt.