Prepare a homemade Christmas with Sel de Guérande
To get into the Christmas spirit, why not cook your own festive treats? Le Sel de Guérande makes your festive meals sparkle with two must-haves for New Year's Eve: duck breast and foie gras...
Summary
Duck breast in a salt crust
For the holidays, prepare your own duck breast following Le Guérandais' advice... it's so simple! Count on about 1 kilo of salt for one magret.
In a cake dish, lay out a bed of coarse grey Guérande salt on which you'll place your magret flesh-side down, then cover it well with the remaining coarse salt. Leave to rest for between 24 and 36 hours... your magret is cooked! All you have to do now is rinse it, wrap it in a tea towel and put it in the fridge.
Two days later, your salt-crusted duck breast is ready to enjoy! And if you're not in a hurry, it can be kept for 15 days... at the gourmet "fait-main" gift.
Enhance your festive season with Le Guérandais
Don't arrive at Christmas dinner empty-handed!
Prepare pretty foie gras jars yourself and perfume them with coarse grey Guérande salt and spices: Asian blend with Sichuan pepper and armagnac, Alsatian blend with black pepper, juniper berries and riesling, or 5-spice blend (anise, clove, cinnamon, ginger and black pepper)... Anything goes!
