Salt Duck

This was a recipe that my mother discovered late in my childhood, possibly even early adulthood. Salt duck. Perhaps the name had intrigued her. I recall her setting my brother, William, and my great aunt, Aunt C, who was staying with us in Beckenham, to work on it, probably while she was at work. I was not involved in the preparation, only the eating. And I do not recall precisely how it was made. Only that she served it as one might serve Parma ham, with cubes of melon. Delicious. Salt duck. It entered the lexicon of family cookery but I do not recall it ever having been made again.

Here is part of a recipe by Jeremy Lee which I think comes closest to recreating what I ate about thirty years ago.

INGREDIENTS

1 mallard

1 tsp sea salt

1 sprig of thyme

black pepper

METHOD

The day before serving, prepare the mallard for salting. Cut away the backbone and wishbone from the mallard. Place a gentle pressure on the bird to flatten it slightly, then place in a medium dish.

Sprinkle over the salt, ensuring an even spread across the bird, along with six turns of the pepper mill. Add the thyme and bay leaf to the dish, cover well and transfer to the fridge to marinate for 24 hours.

Bring a large pan of water to the boil. Once the mallard has finished marinating, carefully lift it from the dish and place it into the water. Allow the liquid to return to the boil and simmer the bird for 2 minutes.

Once cooked, use tongs to carefully remove the mallard from the pan and place on a baking tray or dish. Set aside and leave to cool.

Slice thinly and serve with melon. Eat.