Duck in a Le Guérandais coarse Guérande sea salt crust Served with shredded red cabbage cooked in cider vinegar.
For the salt crust
One 2-3kg duck
3kg Le Guérandais coarse Guérande sea salt
3 egg whites
For the side
2 red cabbages
4 granny smith apples
1 teaspoon Le Guérandais Guérande salt and some pepper
2 tablespoons cumin
A 75cl bottle of cider vinegar or apple vinegar
Preheat oven to 250°C.
To make the salt crust, mix the 3 egg whites with the 3kg of coarse salt.
Coat the bottom of a roasting tin with Le Guérandais coarse Guérande sea salt. Place the duck in the tin and coat entirely with a 1cm layer of sea salt.
Cook for 2 hours.
Remove the duck from the oven and leave to stand for 15 minutes. Carefully break and remove the coarse salt crust. Remove the rest of the salt from the duck.
Remove the legs and breast and arrange the duck on the plates with the side of cabbage.
Cut the red cabbages into quarters and remove the white parts and the damaged outer leaves. Slice and place in a casserole dish. Mix with the raisins and cumin.
Add the cider vinegar and season with 1 teaspoon of Le Guérandais Guérande salt and some pepper. Cover and simmer for 2 hours. Check and stir regularly.
30 minutes before the end of the cooking time, add the apple chopped into small chunks.
Fact: Cooking in a salt crust does not require any added fat. Better yet, it "absorbs" the duck fat and traps the flavour.
After cooking, do not discard the salt crust. Keep it in a jar in a dry place. It can be used to add salt and flavour to stocks, soups and stews.