119. Salt-cured Duck

Brine

• 1¼ lb. Coarse salt
• Generous 2½ pints (6½ cups)

Mix the brine ingredients together and stir for a few minutes (the salt will not all dissolve). Rub the cleaned and towel-dried duck with coarse salt. In order to permit easy handling and immersion in the brine, double the Suck backwards on itself, breaking the spine. Truss it tightly, making a loop by which it may be hung later. Let it stand for about 1 hour, and pour off the liquid which runs