Salt Duck Recipe with Pickled Prunes - Great British Chefs

Ingredients

• 1 mallard
• 1 tsp sea salt
• 1 sprig of thyme
• black pepper
• 1 handful of flat-leaf parsley
• 2 handfuls of white breadcrumbs
• 1 garlic clove
• sea salt
• olive oil
• 500g of prunes, unpitted
• 250g of redcurrant jelly
• 150ml of red wine vinegar
• 1/2 cinnamon stick
• 1 tsp black peppercorns, ground
• 1 bay leaf
• 2 slices of lemon peel
• 2 slices of orange peel
• watercress