Salmi of Duck

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

the giblets of a duck ↝ Chicken, roasting, giblets, raw [Poultry Products]
the flesh off the carcase ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
the bones ↝ Duck, wild, meat and skin, raw [Poultry Products]
equal quantities of claret and stock
equal quantities of claret and stock
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
three shalots
the duck
juice of strained orange ↝ Orange, raw [Citrus fruits]

Instructions (7)

Stew the duck giblets, flesh off the carcase, and bones in equal quantities of claret and stock, with salt, pepper, and three shalots.
Reduce and simmer until the mixture is thick.
Pass the mixture through a sieve.
Remove from the fire before it boils.
Cut up the duck into neat pieces and lay it in the stewpan with the gravy.
Squeeze juice of strained orange over it.
Serve en pyramide.

Original Text

Salmi of Duck.

Take the giblets of a duck and the flesh off the carcase, and the bones, and stew them in equal quantities of claret and stock, salt, pepper, and three shalots. Reduce and simmer till it is thick, then pass through a sieve, and take it off the fire before it boils. Cut up the duck into neat pieces and lay it in the stewpan with the gravy. Squeeze juice of strained orange over it, and serve en pyramide.

Notes

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