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Welsh Salt Duck

Western.Chefs's picture
Ingredients
  Prepared duck 5 Pound (1 In Number, 2.2 Kilogram)
  Fine rock salt 4 Ounce (100 Gram, Not Coarse)
  Light muscovado sugar 2 Ounce (50 Gram)
  Salt petre 1⁄2 Ounce (Nitrate Of Potash, 15 Gram)
  Bay leaves 2
  Onion 1
  Lemon 1
Directions

GETTING READY
1) Trim off all excess fat from the duck and discard its tail, leaving it whole.
2) Now combine the salt, sugar and saltpetre and rub the duck all over with this mixture, both inside the cavity and as well as all over the skin.
3) Allow to remain in a cool place for 2 days or more, frequently rubbing the duck with the mixture from time to time.

MAKING
4) Boil in masses of water the 2 bay leaves and sufficient onion and lemon to give the water a good strong flavour.
5) Boil the duck until soft but do not over-boil.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Interest: 
Holiday
Ingredient: 
Duckling
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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