Salmi de Canard aux Navets

Name: Salmi de Canard aux Navets
Ingredients: Truss two small or one large duck; with a little butter or lard; about three turnips; add a glass of Madeira or sherry; Season with a little pepper and salt

From Recherché entrées, 1907

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

122Calories

3 gProtein

26 gCarbs

0 gFat

Full nutrition (19 nutrients)

Calories122 kcal

Protein3.4 g

Carbohydrates26 g

Fiber6.9 g

Sugars18 g

Total Fat0.4 g

Sodium46 mg

Potassium943 mg

Calcium118 mg

Iron0 mg

Magnesium37 mg

Phosphorus113 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin C96 mg

Vitamin B60.4 mg

Folate217 mcg

Water328 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Salmi de Canard aux Navets. (Braised Duck witli Turnips.) Truss two small or one large duck, the same as for roasting, put it in a roasting-tin with a little butter or lard, and roast partially. Let cool, untruss, and cut it 144 Recherche Entries. into neat joints. Prepare a brown sauce, strain and put in a stew-pan. Add the pieces of duck, and about three turnips, cut into quarters and previously fried in butter. Season with a little pepper and salt, add a glass of Madeira or sherry

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