Rinse the inside and outside of the duck and pat dry. Rub the salt over the duck. Mix the remaining ingredients together thoroughly, binding with the egg and stuff the neck end of the duck. Secure with a skewer.

Weigh the bird and calculate the cooking time. Allow 30 minutes per 450 g (1 lb). Place the duck on a wire rack in a roasting tin, prick skin with a sharp fork and roast in a moderate oven for the calculated time.

Transfer the duck to a serving plate and garnish as illustrated. Serve the duck with a thin gravy (see Cook's Tip below), roast potatoes, buttered carrots and peas.

Cook's Tip

To make gravy: cover giblets and a sliced onion with water. Simmer for 1 hour. Strain. Pour off fat from roasting tin, leaving about 2 tablespoons juices. Stir in 1 - 2 tablespoons plain flour, depending on thickness required. Cook, stirring, for 2 minutes. Blend in 450 ml (3/4 pint) pint giblet, meat or vegetable stock. Bring to the boil. Cook 3 minutes. Season and add gravy browning if liked.