You don't just toss two raw duck breasts into some cheesecloth and hope for the best, of course. There is a first step to all this. That step? Salt. O. Rama.
Glass dish, kosher salt, bury 'em:
(yeah, I don't remember why I scored one and not the other... just for the heck of it, I guess)
(salt rain action shot -- clearly showing why I don't do action shots)
Cover with plastic wrap and put in the fridge for 24 hours. When they come out, they look like this:
Wash off the salt, dry thoroughly, and season with pepper. I also threw some Aleppo pepper onto one of them... should have been smoked paprika, but I didn't want to get too crazy.