Duck breast cooked on a bed of coarse Guérande salt - Le Guérandais Presented on toast with fig chutney
Serves
4
Difficulty
Medium
Preparation
45 min
Cooking
min
Budget
Pricey
Ideal with Moist coarse salt
Ingredients
- UN MAGRET DE CANARD
- 1 KG DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
- UN GROS PAIN DE CAMPAGNE
- QUELQUES JEUNES POUSSES D’ÉPINARD OU DE ROQUETTE
- 12 FIGUES OU CHUTNEY DE FIGUES
Preparation
-
Place a thick layer of Le Guérandais coarse grey salt in a cake tin. Place the duck breast flesh side down on the salt and cover it completely. Close the dish with a lid or cling film and chill for between 24 and 36 hours, depending on the thickness of the duck breast.
Once the duck breast has lost its water content, remove it from the pan and remove the salt. Wrap in a tea towel. Refrigerate for 2 to 3 days. -
The tartines: Pan-fry the figs.
Cut the duck breast into thin slices, reserving the fat.
Alternate figs and duck breast slices on slices of farmhouse bread. Add a few baby spinach shoots or arugula.
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