Salmi of Duck

Ingredients

• Procure a fine young duck
• 1 quart of cold water
• 1/2 teaspoonful salt
• 1 onion
• 2 ounces of butter
• 1 pint of the broth
• 1 gill of Madeira or sherry wine
• 2 tablespoonfuls lemon juice

Method

1. 1

   Singe, draw, and wash the duck; cut off wings, breast, and legs.

2. 2

   Boil the feet for 1 minute, rub off skin, wash in cold water.

3. 3

   Place feet, neck, back, and giblets in a saucepan with cold water and salt.

4. 4

   Boil, add onion and bouquet, cook for 1 hour.

5. 5

   Strain broth, season duck pieces with salt and pepper, cook in butter for 20 minutes.

6. 6

   Melt butter, add flour, cook, then add broth and wine, cook 5 minutes, add to duck, add lemon juice, cook slowly for 15 minutes.

7. 7

   Dress on a warm dish with croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 280. The excerpt below is the record exactly as published.

Salmi of Duck. — Procure a fine young duck; singe, draw, and wash it ; cut off the wings, breast, and legs ; lay the feet for 1 minute into boiling water, then take them out, rub off the skin, and wash them in cold water ; place them, with the neck, back, and gib- lets of the duck, in a saucepan ; add 1 quart of cold water and Yi tea- spoonful salt ; set the saucepan over the fire ; when it begins to boil add 1 onion and a bouquet, cook 1 hour ; then strain the broth into a clean saucepan ; season the duck with 1 even tablespoonful of salt and 1 even teaspoonf ul pepper. Place a saucepan with 2 ounces of butter over the fire, put in the duck pieces, cover and cook 20 min- utes, turning them often with a fork. In the meantime melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 min- utes ; then add 1 pint of the broth mentioned above, also 1 gill of Madeira or sherry wine, cook 5 minutes, and add it to the duck ; add 2 tablespoonfuls lemon juice, cook slowly 15 minutes. Dress the salmi on a warm dish, the best pieces on top, and decorate Vith 6 heart-shaped bread croutons. Sftlml of Duck & la MUanalse. — Gut the wings, breast, and legs from 2 fine, well-cleaned young ducks ; place the backs in a roasting pan, pour over a little melted butter, roast 10 minutes ; then remove, chop fine, and put them in a saucepan. In the meantime place the well-cleaned feet, giblets, and neck in a saucepan over the iire ; cover with 1 quart cold water, add 1 teaspoonf ul salt

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