Preparation:15 minutes Duck cooking :10 minutes + cooking of the bottom:1 h 30
For 4 people:4 duck breasts of 300 g each, 1 kg of Guérande fleur de sel,
150 g salicornia, olive oil.
For duck background:
1 duck carcass and giblets, 2 carrots, 1 white leek, 2 onions, 2 cloves,
1 bouquet garni, 8 cl old wine vinegar,
10 cl liquid cream, fine salt, ground pepper.
Duck stock:Crush the duck carcass and giblets and place them in a saucepan. Cover them with water. Bring to the boil, skim, add the carrots and white leek, peeled and cut into pieces, as well as the onions studded with cloves, the bouquet garni, pepper and a handful of coarse salt to the pan. Cook over low heat for 1 hour and 15 minutes. Pass through a cheesecloth strainer.
Reduce until you obtain 20 cl of liquid, add the vinegar and reduce by 1/3, add the whipping cream. Extend the reduction to obtain a creamy coating, season with salt and pepper. Keep warm.
Preheat your oven to 225°C (th. 7/8). Brush the duck breasts with olive oil. Sear them in a skillet over high heat, starting with the skin side down, 15 seconds on each side.
Put a layer of Guérande fleur de sel in a baking dish. Lay the duck breasts skin side down. Cover completely with fleur de sel. Bake for 8 to 10 minutes.
Steam the salicornia for 2 minutes, they must remain crunchy.
Remove the duck breasts from the salt, cut them into thin slices. Garnish with salicornia, drizzle with sauce.
As an accompaniment:spinach leaves and new carrots.
