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Duck Breast in Salt Crust
Duo de Magrets en Croûte de Sel

Serves: 4 : 4

Directions
Preheat oven at 400ºF for 15 minutes. Split the duck breasts in half and score the skin. Brown them, skin side down, in a non-stick frying pan for 5 minutes over medium-high heat (no oil or butter is necessary). Prepare the salt crust mixture: mix the salt, herbs and flour together; gradually add the egg whites. Spread 1/2" of the salt crust mixture into a large oven proof dish. Place one half breast in the dish, skin side down; place a second duck breast on top of it, skin side up. Repeat with the two other duck breasts, laying them next to the first two. Cover with the remaining salt mixture. Cook in the preheated oven for 15 minutes. Then, turn the oven off, open the door slightly, and let the magrets rest in the oven for another 5 minutes. Serve very hot with a Béarnaise sauce on the side and some sautéed mushrooms.

Recipe Contributed By
JDV

Recipe Category: Duck


Ingredients
2 single duck magrets Available Online
2 oz herbs from Provence Available Online
8 oz flour
4 lbs coarse salt of Guerande Available Online
4 egg whites




Items Available For This Recipe


Moulard Duck Magret-about 28 oz

$39.95    ( Item: #G225)


Herbs of Provence 5 oz in provencal bag

$12.95    ( Item: #3040)


Guerande coarse sea salt coarse 2.2 lbs

$6.95    ( Item: #3050)



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