Traditional Welsh Recipes

 Hwyaden Hallt Gymraeg (Welsh Salt Duck).

This recipe appeared in "The First Principles of Good Cookery" compiled in 1867. Salt Duck has a very fresh taste.

1 large fresh, prepared duck 3½ - 4 lbs. in weight
 (purchased two days before required)
 6 ozs sea salt

Wipe the duck then rub, inside and out with quarter of the salt. Place on a large dish in the refrigerator. Later, repeat the process with a further quarter of the salt, turning the duck in any brine that has formed. The following day, repeat the process twice, using up the remainder of the salt. Next day, when the duck is due to be cooked, wash thoroughly, inside and out, under cold, running water to remove all traces of salt. Set oven to 350°F or Mark 4. Pat the duck dry with kitchen paper, place in a casserole dish and just cover with water. Cover the casserole, place in a pan of simmering water and cook for 1½ hrs. Remove the duck from the casserole, drain very well and place in a baking tin. Increase oven to 450°F or Mark 8 and roast duck for 20 - 30 minutes until the skin is crisp and golden. Serve with spinach and Onion or Laver and Orange Sauce.

Serves 4.