Salmis of Duck’s Thighs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 48. The excerpt below is the record exactly as published.
Salmis of duck’s thighs. Anguille rôtie à la sauce verte. Roast eel with green sauce. Asperges en branches. Asparagus. Pouding à la d’Orléans. Orleans pudding. Roast ham. Soak the ham for twelve hours in water; place it in a deep dish or earthenware pan, and soak for twenty-four hours in white wine, seasoned with sliced onions, carrots, parsley, laurel- leaves, and thyme ; cover the pan with a cloth, and press on the lid very tight to prevent the air getting in. Roast the ham, baste with the wine in which it was soaked. When sufficiently done, dish it up on a purée of spinach. Salmis of duck’s thighs. The thighs or insides of the legs of ducks are considered the most delicate part of the bird, and even in great kitchens they are kept from ducks served the previous day, and made into a salmis. Cut off the insides of the legs, and put them on one side, pull the remainder of the duck into shreds, and boil in equal quantities of claret and stock, season with salt, pepper, eschalots, and parsley, reduce and simmer, until the sauce is quite thick, pass through a tammy, and warm thethighs in this sauce, take off the fire before it boils; dish up in a pyramid, cover with the sauce, squeeze a little lemon juice over it, and garnish with fried sippets of bread
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