Roasted duck carcass - what is this dish called? 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!
I found this recipe on 
supertoinette .

The name of the dish is "Carcasses de canards grillées" which translates to roasted duck carcasses. It states below the name that "These carcasses of roasted ducks are a specialty of the Southwest!"

If you use Google, you can translate the page and get the recipe and instructions. This particular recipe uses ingredients in addition to the salt but, as with most recipes, I would expect that there are many variations.