Difficulty:[usr 1]
Mark the duck breasts skin side down on the grill, taking the precaution of shearing them skin side down, then finish cooking in the oven, according to your taste but I recommend "rosé".
Scallop the duck breasts and place them on hot plates, arrange the peasant fries around them in a fan shape.
Reduce the duck juice and winnow with a knob of very cold duck fat to obtain a nice connection.
Coat the duck breasts with this sauce and garnish with a bouquet of herbs, sprinkle with Guérande salt.
http://www.recettes-hubert.com/grosses-frites-paysannes-au-sel-de-guerande/
A creation of chef Hubert
