Duck breast cooked on a bed of coarse Guérande salt - Le Guérandais Presented on toast with fig chutney
Pour 4 personnes
Difficulté
Moyen
Préparation
45 min
Cuisson
min
Budget
Onéreux
Ideal avec Moist coarse salt
Ingrédients
Pour 4 personnes
Duck breast
- DUCK BREAST
- 1 KG LE GUÉRANDAIS COARSE GREY GUÉRANDE SALT
For the toast
- A LARGE LOAF OF FARMHOUSE BREAD
- A FEW BABY SPINACH OR ARUGULA SHOOTS
- 12 FIGS OR FIG CHUTNEY
Préparation
-
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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