In a bowl combine brown sugar, black pepper, coriander, rosemary, juniper, ginger, and clove. Stir until well mixed.
Score skin of duck breast in a criss-cross manner, just cutting through the skin but not the muscle. Rub each duck breast with spice rub on both sides.
Wrap each breast in cheesecloth, using enough to have roughly 3-4 layers of cloth in total. Place in refrigerator for 4-6 days to dry age.
Wrap duck breasts in cheesecloth and place exposed in refrigeration for 4-6 days.
In a sauce pan over medium heat combine honey, preserves, chipotle, smoked paprika, oregano, and salt.
Bring the glaze to a simmer and reduce until glaze is bubbling and has thickened. Hold warm for service.
In cold water, wash the rub off duck breast. Using a towel pat duck breasts dry.
For each serving, heat 1 teaspoon vegetable oil in a saute pan over medium low heat. Place one breast skin side down in pan and cook slowly until fat has rendered out. Flip and cook to desired doneness.
Remove duck from the grill pan, place on sizzle platter. Brush each duck breast with 2 tablespoons of chipotle glaze. Place under salamander and allow glaze to caramelize. Remove and let duck rest.
Slice and plate duck as desired. Drizzle with additional glaze and serve alongside desired accompaniments.
The dry-aging process not only imparts the flavors of the spices being used, but it also creates a firmer texture to the meat. With this, cooking time descreases - pulling at 120°F should create a perfect medium duck breast.