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.
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