elb's hovel of thoughts

Sunday, January 22, 2006

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


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!

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

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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!


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