Protocol: 

• Weigh the salt. 
• Weigh the magret and measure the fat thickness. 
• Cut the magret lengthwise into 2 equal pieces, weigh the pieces. 

• In the same oven, at the same temperature of 250°, put at the same time: 
  - The magret alone, without any spice or salt, in a dish on a drip pan to catch the juices. 
  - The duck breast in its coarse salt crust. 

   

• Cooking for 20 minutes. 
• Weighing. 
• The duck breast cooked in its salt crust is out of its salt shell, no grains remain stuck.

Moother and more flavorful! 

The weight of duck breast cooked in a salt crust is 5% greater than that of duck breast cooked in a drip pan. The salt crust allows cooking with less water loss, which is very advantageous, both in terms of volume (we eat "more") and nutritional density (less dense, therefore more favorable). The salt crust allows the meat to retain its juices better inside: it thus preserves its softness, flavors, nutrients and minerals. 

Tip:The salt crust is also great for potatoes. By reducing water loss, potatoes baked in a salt crust are less dry than "under the ashes". It's softer, tastier.
 

Natural shield against "too much heat"

Salt crust, by surrounding the meat, protects it from too much heat by distributing it better. This better heat distribution helps preserve more nutrients and avoids the formation of tars, harmful substances created by the action of heat on meat fats during bare cooking. This is one of the first major "health" benefits of this type of cooking. 

Better fat elimination 

Under the action of heat, whatever the cooking method, animal fats tend to melt. In the case of "classic" cooking, this fat remains in contact with the meat, which is then cswollen in its own fat. Le Guérandais" coarse grey Guérande salt, under the effect of the heat of cooking, is very hydrophilic, greedy for everything, fats included. When cooking in a salt crust or on a bed of coarse salt, the fat therefore seeps into the coarse salt, allowing it to be eliminated without remaining in contact with the meat and therefore, without candying it. 

Not too salty!; 

Cooking in a salt crust doesn't dirty the food, as a thin layer of steam forms between the food and the salt crust. Tests on simple potatoes have shown that it is necessary to salt them after cooking to enjoy them.