Duck Breasts Baked in Salt

Magret de Canard Cuite Dans le Gros Sel

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This method of cooking produces moist, tender, pink duck breasts. It trades off crisp skin, which is lost, for an incredibly intense flavor. To obtain perfectly colored rosy flesh, cooking times should be followed exactly. A total of 40 to 45 minutes includes browning the skin to release excess fat, baking in salt, and the appropriate rest period.

Egg whites are mixed with the salt to form a “cooking jacket.” It’s this combination of coarse grains of salt (gros sel) and the e