Salmi de Caneton

Ingredients

• a cold roast duck
• a large onion stuck with a clove
• a couple of sage leaves
• half a pint of stock
• salt and pepper to taste
• half a glass of port
• garnished with fried croutons
• accompanied by chipped or straw potatoes

Method

1. 1

   Joint the duck and place the carcass, giblets, and bones in a saucepan with sage, onion, and stock.

2. 2

   Boil, skim, and simmer slowly to extract flavor.

3. 3

   Strain and reduce the liquid.

4. 4

   Grease a bag, place the duck joints inside, and cook for 10 minutes at 350° Fahr.

5. 5

   Pour in the gravy, close the bag, and heat for another 10 minutes.

6. 6

   Serve garnished with croutons and potatoes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 136. The excerpt below is the record exactly as published.

Salmi de Caneton. Take a cold roast duck and joint it neatly. Place the car- case, giblets, bones, etc., in a clean, enameled iron stewpan; add to them a couple of sage leaves or a little powdered sage, a large onion stuck with a clove, a pinch of powdered sweet herbs, and half a pint of stock. Bring to the boil, skim care- fully, and then draw the pan to the side of the fire and sim- mer very slowly until the goodness is fairly extracted. Then strain through a hair sieve into a clean saucepan, place on the fire, and reduce about one-third. Add salt and pepper to taste, the peel from half a dozen French olives, and half a glass of port. Meanwhile grease a bag thickly, place in it the joints of the duck, and cook for ten minutes in 350° Fahr. Remove the bag from the oven and pour the gravy in. Close the bag and make it very hot for ten minutes. Then dish up on a hot salmi dish and serve, garnished with fried croutons and accompanied by chipped or straw potatoes

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