Ingredients
- 2 whole ducks
- Cold water for washing
- Soda water for washing
- Salt for curing
- 1/4 cup white vinegar for rinsing
- 2 tablespoons whole cloves
- 2 tablespoons celery seeds
- 2 tablespoons mixed sweet herbs (such as thyme, rosemary, and parsley)
- 8-10 fresh laurel leaves
- 1/2 teaspoon saltpeter (potassium nitrate)
- Brine solution (water and salt mixture)
- Olive oil, for sealing
Directions
- As soon as possible after killing the ducks, remove the innards and thoroughly wash the insides through four waters: three times with soda water and once with fresh cold water.
- Pluck, singe, and hang the ducks for two days to age the meat.
- Neatly cut off the legs, wings, breast, and fleshy part of the stomach. Thoroughly cover the pieces with salt and place them in an earthenware vessel, ensuring that the air is excluded by a thick layer of salt. Let them cure for 15 days.
- After 15 days, rinse the duck pieces in cold water, then in vinegar.
- Stick the duck pieces thickly with whole cloves. Sprinkle them with celery seeds, mixed sweet herbs, and laurel leaves. Lightly sprinkle saltpeter over the pieces to give the flesh a bright red color.
- Place the duck pieces in jars and cover them with brine.
- Pour olive oil over the brine until it forms a layer about an inch deep, sealing the duck pieces.
- Store the jars in a cool, dark place. The salted duck will be ready to enjoy after a few weeks, and it can be stored for several months.
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