Manx salt duck with onion sauce

Name: Manx salt duck with onion sauce
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) onions, peeled and chopped; 275 ml (½ pint) stock from cooking the duck giblets; 25 g (1 oz) butter; 25 g (1 oz) flour; 1 sliced onion; 1 beer-glass cider; freshly ground pepper (no more salt); freshly ground pepper (no more salt); 850 ml (1½ pints) stock, made with duck giblets or stock cube and water; 1 duck; fine sea salt; ½ teaspoon saltpetre (obtainable from the chemist); 850 ml (1½ pints) stock, made with duck giblets or stock cube and water; 850 ml (1½ pints) stock, made with duck giblets or stock cube and water; 850 ml (1½ pints) stock, made with duck giblets or stock cube and water; freshly ground pepper; salt if needed; 150 ml (¼ pint) single cream; pinch grated nutmeg

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

850 ml (1½ pints) stock, made with duck giblets or stock cube and water
1

Europe
United Kingdom
Main course

Method

This must be started a day in advance. The flesh of a salt duck is particularly succulent and well-flavoured.

Remove the duck giblets and use them to make the stock. Sprinkle a deep earthenware dish liberally with salt. Put a small handful of salt inside the duck, place it in the dish and sprinkle with more salt and the saltpetre on top. Leave for 24 hours, turning once or twice. The fo