Chef Hubert's Grilled Chalossais Duck Breast with Country Fries and Guérande Salt

• 2 beautiful fresh duck breasts
• 20 cl duck jus (or meat or poultry jus)
• 2 bouquets of herbs (thyme, bay leaf, parsley)
• 2 tablespoons duck fat
• Fried potatoes with coarse Guérande salt

• Preparation time: 30 minutes
• Cooking time: 20 minutes

Difficulty: Easy

As a seasoned chef, I recommend scoring the duck breasts skin-side down with a sharp knife for perfect rendering. Grill skin-side down first, then finish in the oven to medium-rare (rosé) for juicy, flavorful results.

Slice the breasts and arrange on hot plates. Fan the crispy country fries around them.

Reduce the duck jus, then whisk in cold duck fat for a silky, glossy sauce.

Drizzle the sauce over the duck, garnish with herb bouquets, and finish with a sprinkle of Guérande salt for that authentic French touch.

Country fries recipe

A creation of Chef Hubert