Salt-Crust Baked Duck Breast

I bought some duck breast from Harrods the other day, and raked my brains trying to figure out what to do with them. I came across a very simple recipe that calls for only salt (lots of it!) and a bit of oil

Ingredients:

Duck breast with skin (300g)
Salt (lots of it!)


Cut a criss cross pattern onto the skin.
Fry the skin side of the breast for a minute or so until brown
Preheat oven to 250 Celsius
Arrange salt onto a oven proof dish to make a bed around 1/2 cm to a cm deep.
Place duck breast onto the bed of salt, skin side up
Cover and rub the top generously with salt
Bake for 20-25 minutes.
Remove from oven
Allow to stand for 5 minutes
Remove as much salt as humanely possible because it will be extremely salty if you don't!


The duck breast, freshly removed from oven and covered with lots of salt


The succulent duck breast cut open to reveal its juicy interior, topped with wonderfully crisp crackling!

Tip: You might want to keep the salt aside for later use! It has lots of wonderful flavour seeped into it!