Salmi of Duck with Tomatoes

Ingredients

• 1 nice duck
• I oz. butter
• i pint brown sauce
• 1 small onion
• 1 lb. small firm tomatoes
• 1 glass sherry (if liked)
• A few croiites on fried bread for garnish

Method

1. 1

   Truss the duck as for braising.

2. 2

   Peel and slice the onion, put it in a saute-pan with the butter; when the butter is melted put in the duck, season with pepper and salt, cover with a buttered paper, and cook in the oven for about half an hour; baste from time to time.

3. 3

   Take up the duck, cut it into neat joints, and put them in the saute-pan after the fat and onion are removed.

4. 4

   Chop up the carcase of the duck, put it in stew-pan with the onion and the wine, cover and cook for a few minutes, then add the brown sauce, cook for another fifteen minutes, and strain the sauce over the pieces of duck.

5. 5

   Blanch the tomatoes, drain, peel them, and put them in with the duck and sauce.

6. 6

   Cover the saute-pan and place it in the oven; cook for about half an hour longer.

7. 7

   Arrange the pieces of duck in the centre of a hot dish, surround with the braised tomatoes, and pour over the sauce.

8. 8

   Garnish the dish with croutons of fried bread, and serve.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 17. The excerpt below is the record exactly as published.

SALMI OF DUCK WITH TOMATOES. 1 nice duck I oz. butter i pint brown sauce Pepper and salt 1 lb. small firm tomatoes 1 small onion 1 glass sherry (if liked) A few croiites on fried bread for garnish

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