Duck Breast in a Salt Crust

For those of you who enjoy duck shooting season...

• Ready In: 40 mins
• Serves: 2-4
• Yields: 2 breasts

Ingredients

• 2 (300 g)  duck breasts
• 2  kg coarse salt

Directions

1. Cut the skin of the duck breasts in a criss cross pattern and fry for 2 minutes until golden brown.
2. Remove the breasts and let drain.
3. Cover the bottom of a small heat proof dish with a 1 cm layer of salt.
4. Lay the duck breasts in the dish next to each other and sprinkle generously with salt and just a little water.
5. Preheat the oven to 460 F/250°C.
6. Cook for about 20-25 minutes so that the breasts are still pink inside.
7. Remove from oven and leave to stand for another 5 minutes.
8. Then remove the salt crust, cut the meat into slices and serve.