Salmis of Wild Duck

Ingredients

• Wrap up two or three wild duck
• a tablespoonful of olive oil
• the juice of a lemon
• half an eschalot
• a pinch of white pepper

Method

1. 1

   Wrap up two or three wild duck in buttered sheets of paper, roast until three quarters done, cut them up into joints, and keep warm in a saucepan by the fire-side, with their dripping.

2. 2

   Boil the trimmings in two tumblersful of red wine, season with half an eschalot, cloves, and a pinch of white pepper; when reduced one half, pass through a tammy into a saucepan, stir in a lump of meat glaze, grated crust of bread, a tablespoonful of olive oil, and the juice of a lemon; dish up the pieces of duck, pour the sauce over them, and garnish with sippets of fried bread.

Nutrition per serving

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 96. The excerpt below is the record exactly as published.

Salmis of wild duck. Rognon de veau rôti. Roast calfs kidney. Artichauts à l'essence de jambon. Stewed artichokes with essence of ham. Tartelettes à la vanille. Vanilla tartlets. Salmis of wild duck. Wrap up two or three wild duck in buttered sheets of paper, roast until three quarters done, cut them up into joints, and keep warm in a saucepan by the fire-side, with their dripping. Boil the trimmings in two tumblersful of red wine, season with half an eschalot, cloves, and a pinch of white pepper ; when reduced one half, pass through a tammy into a saucepan, stir in a lump of meat glaze, grated crust of bread, a tablespoonful of olive oil, and the juice of a lemon

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