Préparation

1. The salt crust:
   Preheat oven to 250°C.
   To prepare the salt crust, mix the 3 egg whites with the 3 kg coarse salt.
   Coat the bottom of a drip pan with Le Guérandais coarse grey Guérande salt. Place the duck on top and cover with a 1 cm layer of coarse salt.
   Leave to cook for 2 hours.
   Remove the duck from the oven and leave to rest for a quarter of an hour. Carefully break and remove the coarse salt crust. Remove the remaining salt from the duck.
   Remove the legs and breast and arrange on plates with the accompaniment.

2. To serve: Quarter the red cabbage, discarding the white parts and the first leaves, which are often damaged. Thinly slice. Place in a casserole dish and mix with raisins and cumin.
   Add the cider vinegar and season with 1 tsp Le Guérandais Guérande salt and pepper.
   Cover and simmer for 2 hours. Monitor and stir regularly.
   30 minutes before the end of cooking time, add the apples, cut into small pieces.

Good to know: Cooking in a salt crust requires no added fat. Better still, it "absorbs" the duck's fat and traps its aromas.

Tip: After cooking, don't discard the salt crust. Store it carefully in a jar, away from moisture. You can use it to add salt and flavor to your next short broth, soup or pot-au-feu.