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)