I've never broken down a duck before, so I found myself briefly watching this video: https://www.youtube.com/watch?v=YTJR6-HU6OY
At the end, the chef mentions that in southern France, the carcass is sometimes sprinkled with coarse salt, roasted in a fast oven for some amount of time until it is GBD, and then picked apart by hand as a finger food. For the life of me though, I can't seem to find any references to this at all. Is anyone familiar with this dish? What is it called??
I've got fleur de sel on hand, and I think it would work great!