For this dish use only the breast of duck left on the bone. Weigh the duck breasts and for every 2.8kg/6lb of duck meat and carcass rub in 225g/8oz of coarse sea salt. The duck should be placed in a deep container, breast-side down. Keep in a cool place. After 1½ days turn the breasts over. After 3 days rinse off the salt, place the duck breasts in a deep oven dish and stand it in a baking tray. Cover the duck with cold water and also put water in the baking tray. Place the tray in the centre of an oven set at 160°C/300°F/gas 2 and cook uncovered for 1½ hours. Remove the duck breasts from the liquid and leave to cool. Serve the duck breast thinly sliced with gooseberry pickle, crab apple and rowanberry jelly and pickled damsons.