PREPARE A HOMEMADE CHRISTMAS WITH LE GUERANDE COARSE SEA SALT

To get into the Christmas spirit, why not cook your own holiday treats? 

The Guerande Sea Salt makes your holiday meals sparkle with recipes for duck breast and duck liver pate ...

Duck breast in a salt crust

For the holidays, prepare your own duck breast following the advice of Guérandais… it's very simple! Allow about 1 kilo of salt for a duck breast.
In a cake dish, place a bed of coarse Le Guerande sea salt on which you will place your duck breast, flesh side down, then cover it well with the rest of the coarse salt. 

Let stand between 24 hours and 36 hours… your duck breast is cooked! You just have to rinse it, wrap it in a tea towel and put it in the refrigerator.
Two days later, your salt crusted duck breast is ready to be tasted! If you are not in a hurry, it can be kept for 15 days… as a "handmade" gourmet treat!

ENHANCE YOUR END-OF-YEAR CELEBRATIONS WITH LE GUÉRANDE SEA SALT

Don't come to Christmas dinner empty-handed! Prepare pretty jars of duck liver pate yourself and flavour them with coarse grey salt from Guérande and spices: Try an Asian mix with Sichuan pepper and armagnac or an Alsatian mix with black pepper, juniper berries and Riesling, or even mix of 5 spices (anise, cloves, cinnamon, ginger and black pepper)… anything goes!