Welsh Salt Duck with Laverbread

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This recipe is ideal for an old bird because of the slow, gentle cooking process.


  • 1 good-sized free-range duck, dressed
  • 4 oz (125 g) saltpetre
  • 4 oz (125 g) brown muscovado sugar
  • Laverbread, cooked


Wipe the duck and place in a deep dish. Rub all over with saltpetre and sugar and leave to stand, covered, in a cool place for 3 days. Turn the duck daily. Rinse the bird before cooking and place in a large pot. Cover with water and bring to the boil, reduce the heat to a very gentle simmer and cook for about 2 hours. Salt duck can be served hot with a white onion sauce, or cold. To serve cold, allow the duck to cool in its cooking liquor. Remove the bird. Skin it and slice into strips. Lay the strips on a platter lined with lettuce leaves. Serve with a purée of laverbread warmed with a little butter and fresh orange juice and grated rind.