Salt Cured Duck Breasts with Fava Beans Sweet Peas

Ingredients

• Four 1-pound Muscovy or Moulard duck breasts, skin scored in a crosshatch pattern
• 2 cups kosher salt
• 1 cup sugar
• 1 teaspoon chopped cilantro
• 1 teaspoon chopped basil
• 1 garlic clove
• 1 teaspoon chopped chives, plus more for garnish
• 1 pound fresh fava beans, shelled (about 1 cup)
• 1 pound fresh young peas, shelled (1 cup)
• 1 tablespoon extra-virgin olive oil
• 4 asparagus spears, thinly sliced on the diagonal (1 cup)
• 2 spring onions or 3 scallions, thinly sliced (1 cup)
• 1 cup chicken stock or low-sodium broth
• 1 cup whole milk
• Sea salt
• Freshly cracked black pepper
• Chive blossoms (optional) and chervil leaves, for garnish

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