Salmi of Wild Duck

Ingredients

• 1 wild duck or widgeon
• 3 slices streaky bacon
• 1 gill brown sauce
• + gill claret
• 6 mushrooms
• 12 French olives
• season to taste with salt and pepper
• a little meat glaze
• croutons of bread

Method

1. 1

   Par-roast the duck for 10 to 15 minutes, cut into joints.

2. 2

   Fry bacon, then the duck pieces.

3. 3

   Add brown sauce, claret, mushrooms, and olives.

4. 4

   Simmer for about 40 minutes.

5. 5

   Serve with fried croutons brushed with meat glaze on top.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.

1 wild duck or widgeon, 3 slices streaky bacon, 1 gill brown sauce, + gill claret, 6 mushrooms, 12 French olives, croutons of bread, and a little meat glaze. Par-roast the bird for 10 to 15 minutes, then cut into joints. Fry the bacon in a casserole, and then the pieces of game ; add the brown sauce and claret, the mushrooms and turned olives. Simmer slowly for about 40 minutes. Season to taste with salt and pepper

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