So, forgive me as I am a curing rookie. I would have used Prague powder #2 because as far as I can tell you are not cooking the duck after the cure process. I thought it was necessary to have the Sodium Nitrite there as well as it breaks down into Sodium Nitrate slowly as your meat is dehydrating, thereby protecting from Botulism during the drying process.
Please help me on this one. Thanks
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)