This recipe is ideal for an old bird because of the slow, gentle cooking process.
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.
© 1988 Keith Floyd estate. All rights reserved.