Preparation

1. Place a thick layer of Le Guérandais coarse grey salt in a cake tin. Place the duck breast flesh side down on the salt and cover it completely. Close the dish with a lid or cling film and chill for between 24 and 36 hours, depending on the thickness of the duck breast.
   Once the duck breast has lost its water content, remove it from the pan and remove the salt. Wrap in a tea towel. Refrigerate for 2 to 3 days.

2. The tartines: Pan-fry the figs.
   Cut the duck breast into thin slices, reserving the fat.
   Alternate figs and duck breast slices on slices of farmhouse bread. Add a few baby spinach shoots or arugula.