We just made this recipe from the MC and it was amazing. Also ours was a bit salty. A couple notes that may help. Since we could only find two ducks for this, and both were from the grocery store. Both were already brined, one in a higher solution than the other. We cured and cooked both per the recipe and used the Confit Salt Cure per the recipe. Both were salty when done, but the one in higher brine solution was obviously saltier.
We are now on the look out for fresh, or non brined. Obvious to us that this was a major factor in both.
Just wanted to put this out here in case anyone had the same issue.
