Welsh Salt Duck

Preamble
Winners of The Herald's Cook-for-Christmas. Best Christmas Dinner Idea (won by Mrs E. Mayhew of Lower Plenty Road, Rosanna).

Ingredients
1 large Duck
1/2 lb sea Salt
Giblets boiled in 1 1/2 pints (3 cups) water
1 pint giblet Stock
1 sliced Onion
Pepper

Method
Put duck, giblets removed, in a deep dish then rub the sea salt all over. Cover with a cloth and leave in a cool place for two to three days, turning over and rubbing the salt in twice a day during this time. Then rinse the duck, pat it dry and put into a large casserole, arrange the sliced onion around, season with pepper and pour the stock over. Put on lid and cook in moderate oven (350F) for two hours. Half cider and half stock can be used if preferred.

Remarks
Serve with a href="javascript:openWin('/cgi/methods_popup.cgi?id=139','win1')">onion sauce