Tuesday, May 13, 2008

Hwyaden Hallt Cymreig (Welsh Salt Duck)


This is an old recipe (dating do the mid 19th century and probably erlier) and is almost forgotten these days though my grandmother did something similar with goose. Here I present the real old-fashioned version.

  • 1 prepared duck (about 1.8kg)
  • 180g sea salt
  • Wash the duck and dry thoroughly then rub a quarter of the salt liberally both inside and out. Place in the fridge for 3 hours then take out and rub a further quarter of the salt inside and out. Leave in the fridge over night. Then, the following day repeat the salting process two more times and leave over night once again.
  • The following day, when ready to cook, thoroughly rinse any traces of salt from the duck under cold running water. Place the duck in a large casserole, cover with water, bring to a simmer and cook for 90 minutes. Remove from the water, drain and transfer to a roasting dish.
  • Place in an oven pre-heated to 220°C and roast for about half an hour, or until the skin is crisp and golden.

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