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1
Arrange the duck breasts in a single layer in a glass or ceramic baking dish.
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2
In a food processor, pulse the kosher salt with the sugar, cilantro, basil, garlic and 1 teaspoon of chives until finely ground.
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3
Rub the salt all over the duck breasts and refrigerate for 4 to 6 hours.
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4
Fill a bowl with ice water.
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5
In a pot of salted boiling water, cook the fava beans until just tender, 3 to 4 minutes.
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6
Using a slotted spoon, transfer the favas to the ice bath.
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7
Add the peas to the pot and cook until bright green and tender, 5 to 7 minutes; drain and transfer to the ice bath.
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8
Drain the fava beans and peas, then pinch the favas out of their skins; discard the skins.
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9
Preheat the oven to 400.
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10
Wipe the curing mixture off the duck breasts.
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11
If they have been curing for over 4 hours, rinse them, then pat dry.
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12
In a large ovenproof skillet, cook the duck breasts skin side down until golden brown and the fat has rendered, 7 to 8 minutes.
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13
Turn the duck breasts skin side up and transfer the skillet to the oven.
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14
Roast the duck for about 15 minutes for medium-rare meat; an instant-read thermometer inserted in the thickest part of the breasts should register 135.
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15
Transfer the duck to a cutting board and let rest for 10 minutes.
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16
Meanwhile, in a medium saucepan, heat the olive oil.
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17
Add the asparagus and cook over moderate heat, stirring, until tender, 5 to 7 minutes.
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18
Add the spring onions and cook for 2 minutes, then stir in the fava beans, peas, chicken stock and milk and bring to a simmer.
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19
Season with sea salt and black pepper.
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20
Thickly slice the duck breasts and arrange in shallow bowls.
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21
Spoon the vegetables on top and ladle the broth around the duck.
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22
Garnish with chives, chive blossoms and chervil and serve.
