Prep time: 15 minutes | Duck cooking: 10 minutes | Stock: 1 hour 30 minutes
Serves 4: 4 duck breasts (300g each), 1 kg Guérande fleur de sel, 150g salicornia, olive oil.
For the duck stock: 1 duck carcass and giblets, 2 carrots, 1 white leek, 2 onions, 2 cloves, 1 bouquet garni, 8 cl old wine vinegar, 10 cl heavy cream, fine salt, ground pepper.
Duck Stock: Crush the duck carcass and giblets, place in a saucepan, and cover with water. Bring to a boil, skim off impurities, then add peeled and chopped carrots and white leek, onions studded with cloves, bouquet garni, pepper, and a handful of coarse salt. Simmer on low heat for 1 hour 15 minutes. Strain through cheesecloth.
Reduce the stock to 20 cl, add vinegar, and reduce by one-third. Stir in heavy cream and continue reducing to a creamy sauce consistency. Season with salt and pepper. Keep warm.
Preheat oven to 225°C (th. 7/8). Brush duck breasts with olive oil. Sear in a hot skillet, starting skin-side down, for 15 seconds per side.
Spread a layer of Guérande fleur de sel in a baking dish. Place duck breasts skin-side down, cover completely with salt. Bake 8-10 minutes for perfect doneness.
Steam salicornia for 2 minutes until crisp-tender.
Remove duck from salt, slice thinly. Arrange with salicornia and drizzle with sauce.
Pair with: Fresh spinach leaves and baby carrots.
