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| Salt Duck |
Place the duck on a dish
which has been sprinkled liberally with salt. Put a small handful of salt
inside the duck and another layer of salt over the bird. Leave for twenty four
hours. Then wash the bird well and boil slowly for an hour (more if it is not a
young bird). Serve with onion sauce.
The
traditional vegetables to serve with Salt Duck are boiled kale (or cabbage) and
potatoes, mashed together in equal parts.
The Sauce
4
Onions
2 - 3 Tablespoons of
Cornflour
1/2 Pint of Milk
1/2 oz. Butter
Grated Rind of 1
Lemon
Salt and
Pepper
Cover the onions with salted
water, boil and simmer for about 10 - 15 minutes or until soft. Drain, but save
half a pint of the liuor. Put the cornflour in a basin and blend two
tablespoonsful of the milk with it.
Mix the
remainder of the milk with the onion liquor, add the butter and bring to the
boil. Add the boiled liquid to the blended cornflour, stirring briskly.
Return the mixture to the pan and re-boil,
stirring continuously until it thickens. Stir in the salt, pepper, grated lemon
rind and cooked onions. |
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