I can report back that the duck pastrami was good, like freaky good. Easily the best wild duck I have ever had and I've made some pretty good stuff. I just pulled another bag of breasts out of the freezer and will be making more. I read several reviews of it and it sounded pretty hyped up, but it wasn't.
I got the Mortons Quick Cure at Haggen for a few bucks and followed MeatEater's recipe from his book. I think I'm going to try it with other things, just wish I could find a place with opportunity to shoot a goose, I can see how that would be even better than the duck.