Duck Salmi

Ingredients

• Take two nice mallards
• Cut 1/4 pound of bacon into dice
• add 1/2 pound of butter
• Add 2 or 3 chopped onions
• add 1 pint white wine
• salt, pepper
• 6 cloves
• 2 or 3 bay leaves
• a little celery seed
• enough water to cover the ducks

Method

1. 1

   Draw and wash ducks, fry bacon until brown, then add butter and fry ducks until browned.

2. 2

   Add onions and cook until browned.

3. 3

   Season with salt, pepper, cloves, bay leaves, celery seed, and water.

4. 4

   Simmer for 1 hour, then add wine and cook for another hour.

5. 5

   Add mushrooms and cook for 20 minutes.

6. 6

   Serve ducks on a platter with toast and gravy.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 36. The excerpt below is the record exactly as published.

Duck Salmi. Take two nice mallards, draw and wash them, and wipe in- side and out with a dry cloth. Cut |4 pound of bacon into dice, and fry till brown in an iron kettle. Then add % pound of butter, and fry the ducks till well browned in this. Add 2 or 3 chopped onions, and stir until they are browned. Add salt, pepper, 6 cloves, 2 or 3 bay leaves, a little celery seed, and enough water to cover the ducks. Let all simmer very slowly for 1 hour. Then add 1 pint white wine

Cook this with the app: pantry check, scaling, and the assistant.