Hwyaden Hallt Cymreig (Welsh Salt Duck)

Hwyaden Hallt Cymreig (Welsh Salt Duck) is a traditional Welsh (Cymric) recipe for a classic dish of a salted duck that's washed and oven roasted until cooked through. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Salt Duck (Hwyaden Hallt Cymreig).

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Additional Time:

(+over-night chilling)

Serves:

4–6

Rating:

Tags : Game Recipes Fowl Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1 hwyaden mawr wedie ei pharatoi (tua 1.8kg)
180g halen mô cras

Dull:

Glanhewch yr hwyaden cyn ei sychu tu fewn a tu allan. Rwbiwch y tu fewn a tu allan gyda chwarter yr halen cyn ei rhoi yn y rhewgell am dair awr. Tynnwch allan, rhwbiwch y tu fewn a tu allan gyda chwarter arall yr halen a dychwelwch i'r rhewgell dros nôs. Drannoeth, ail adroddwch y broses ddwywaith eto gan adael yr hwyaden yn y rhewgell dros nôs unwaith eto. Drannoeth, pan yn barod i rostio'r hwyaden, golchwch y tu fewn a thu allan i gael gwared o weddillion yr halen gyda tomen o ddŵr tap. Sychwch yr aderyn cyn ei rhoi mewn desgil casserol ac ychwanegu digon o ddŵr i'w gorchuddio. Dowch a'r dŵr i ledferw a choginiwch am awr a hanner. Yna tynnwch yr hwyaden o'r dŵr ai'r rhoi mewn padell rhostio. Rhoddwch yr whyaden mewn popty wedi ei chyn-gynhesu i 220°C a rhostiwch am tua hanner awr, nes fod y croen yn grîn ac euraidd.

English Translation

This is an old recipe (dating do the mid 19th century and probably earlier) and is almost forgotten these days though my grandmother did something similar with goose. Here I present the real old-fashioned version.

Ingredients:

1 prepared duck (about 1.8kg)
180g sea salt

Method:

Wash the duck and dry thoroughly then rub a quarter of the salt liberally both inside and out. Place in the fridge for 3 hours then take out and rub a further quarter of the salt inside and out. Leave in the fridge over night. Then, the following day repeat the salting process two more times and leave over night once again.

The following day, when ready to cook, thoroughly rinse any traces of salt from the duck under cold running water. Place the duck in a large casserole, cover with water, bring to a simmer and cook for 90 minutes. Remove from the water, drain and transfer to a roasting dish.

Place in an oven pre-heated to 220°C and roast for about half an hour, or until the skin is crisp and golden.