Salmi of Duck

Ingredients

• the giblets of a duck
• equal quantities of claret
• equal quantities of stock
• three shalots

Method

1. 1

   Stew duck giblets and flesh with claret, stock, salt, pepper, and shalots.

2. 2

   Reduce and simmer until thick, then pass through a sieve.

3. 3

   Cut duck into pieces, lay in stewpan with gravy, squeeze orange juice over, and serve en pyramide.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Salmi of Duck. Take the giblets of a duck and the flesh off the carcase, and the bones, and stew them in equal quantities of claret and stock, salt, pepper, and three shalots

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