Salmi of Widgeon or Wild Duck

Ingredients

• a wild duck or widgeon
• dredge them with flour
• season with salt
• white pepper
• paprika pepper
• eight or ten French olives
• the carcase of the bird
• a little caramel
• a few small peeled button onions
• a little claret

Method

1. 1

   Cut the duck into joints, dredge with flour, and season.

2. 2

   Prepare stock with the carcase and caramel.

3. 3

   Butter a paper-bag, add duck pieces, olives, onions, and stock.

4. 4

   Close the bag and cook in a moderately heated oven for about 30 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

Salmi of Widgeon or Wild Duck. Cut a par-roasted wild duck or widgeon into neatly trimmed joints, removing any projecting bones, dredge them with flour, and season with salt, white pepper and THE PAPER-BAG COOKERY MANUAL. 81 paprika pepper ; stone eight or ten French olives ; prepare a stock with the carcase of the bird, and colour it with a little caramel. Butter an “Express” paper-bag, put in the pieces of duck, the olives, and a few small peeled button onions, also gills of the prepared stock, and, if liked, a little claret

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