Welsh Salt Duck - from Llancaiach Fawr Manor

Salting meat has been used for centuries to preserve food but also gives a really good flavour. This recipe for salted duck is absolutely delicious, even better than roasted duck. An even older recipe is for ‘powdered goose’, which is salted and then smoked, and finally roasted (one of the tastiest things I have ever eaten!). Sadly these dishes have all but disappeared. Lady Llanover suggests eating the salt duck with onion sauce.

1 free-range duck

¼ lb coarse salt

1 onion

bay leaves

a few peppercorns

Cover the duck with the salt and put it in a cool place for 3 days, turning and rubbing the salt in each day. After three days rinse the duck and boil it in water with onions a couple of bay leaves and peppercorns. Simmer for two hours and serve. The stock from the duck is excellent for soups etc.

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