Cooks' notes:
•Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
•Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.
•Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
•Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.