Petto d’Anatra al Sale (Duck Breast Encrusted in Rock Sea Salt, Served with Bellagio Garden Salad) Recipe

About: Locando del Lago Chef Davide Vedovelli offers a simple, light dish that is delightfully full of flavor.

Recipe Info

Restaurant: Locanda Del Lago | Los Angeles

Servings: 4
Prep Time: 45 minutes
Cuisine: Italian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (64)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (5)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No


Rock Sea Salt Encrusted Duck Breasts

Preheat oven. Pour half of salt on an oven-safe plate or baking dish, covering entire surface with salt. Place duck breasts, evenly arranged, on top of salt with space left in between. Place two rosemary stems and 2 garlic cloves on top of each breast. Cover the breasts entirely with remaining sea salt. Place dish in oven and cook for 30-35 minutes. Meanwhile, prepare salad (see recipe).

To serve: Place salad on top half of presentation plate. Remove duck breasts from oven and place on another plate or tray to protect the table or counter from the heat. Using a serving spoon and fork, carefully clear away all of the salt from the breasts. Place one breast on an angle on front half of each plate, leaning on salad.

Bellagio Garden Salad

Mix vinegar, salt and pepper.  Slowly beat in extra virgin olive oil.  Lightly pour dressing over greens and thoroughly toss the salad.


4 duck breasts 4 Tbsp. extra virgin olive oil 10 C. course rock sea salt 2 Tbsp. vinegar (balsamic or red wine) 8 rosemary stems (to taste) salt and fresh ground black pepper 8 garlic cloves, peeled 1/2 lb. baby mixed greens 1/2 lb. Bellagio garden salad (see recipe)


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