Manx Salt Duck
Serves 4
1 Duck
600ml (1 pint) Stock, (made with duck giblets)
300ml (½ pint) Dry Cider
1 Onion, sliced
Sea Salt
¼ tsp Saltpetre
Freshly Ground Pepper
Liberally sprinkle a deep earthenware dish with sea salt.
Rub the inside of the duck liberally with sea salt, place the duck in the dish.
Sprinkle the top with a mixture of sea salt and saltpetre.
Leave in a cool place for 24 hours turning once or twice.
Wash the duck thoroughly, pat dry with kitchen paper.
Pre-heat oven to 180°C: 350°F: Gas 4.
Place the onions in the base of an flameproof dish, placing the duck on top.
Pour over the stock and cider, season with pepper.
Bring to the boil over a medium heat, skim as needed.
Transfer to the pre-heated oven to 180°C: 350°F: Gas 4.
Bake 1¾ hours, or until tender.
Serve with Onion Sauce, green vegetables and potatoes.
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