Swedish Duck

Technical stages for Swedish Duck :

• Mix salpetre and salt.
• Dress the duck. rub it with the salt/salpetre mix, inside and outside.
• Fill up a pot with cold water. Put a grill on top of it and lay the duck on its backon this rack.
• It must be close to the water but ot be touching it. Cover with a layer of salt and salpetre and leave for 24 hours.
• The next day, rinse the duck under cold running water to remove the salt from the inside and outside.
• Poach it, starting in cold salted water, for 45 minutes. When finished, peel and serve it with boiled vegetables. You may also add a melted butter or horseradish sauce.