1 In a salad bowl, place half of the coarse salt, then the 2 duck breasts and cover them with the remaining salt; cover them and store in the refrigerator for 18 hours (1 night plus 1/2 day)
2 Remove your duck breasts, rinse them very quickly under cold running water and dry them well.
3 On a lightly oiled work surface (olive or walnut oil), coat your duck breasts then season them with crushed peppercorns, thyme and all other dried herbs as well as dried porcini powder: it is thanks to this oil that the seasoning will stick to the duck breasts. Place the duck breasts in a tray, cover them with a clean cloth and store in the refrigerator for a minimum of 6 days.
After this time, test them by cutting a small slice: if the taste and texture of the duck breasts are satisfactory, start enjoying them.
Warning: the thinner the slices are cut the better they are
(*) they can be prepared with or without skin without skin they can then take the name of "à la Viala"
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