Salmi of Duck

Duck partly roasted, then cooked in rich wine sauce, and garnished with heart shaped bread croutons spread with cooked duck liver (Serves 6, hot)


1 duck, 4-5 pounds
½ pint oil
2½ oz butter
1 onion chopped
¾ oz flour
1 level teaspoon tomato puree
¾ pint stock
a few stalks parsley, a sprig of thyme and a bay leaf
¼ pint port or red wine
12 button mushrooms
6 slices white bread
1 tablespoon parsley chopped

Pre-heat oven to 400°F


1. Heat 2 tablespoons oil and roast duck for 35 minutes with giblets, but not liver. Let it cool enough to handle. Then carve the breast off in two pieces. Remove legs and any other meat carefully, reserving any blood that runs out while carving. Break up the carcass bones and remove skin from carved joints. Put bones and skin in pan with giblets and any blood or juice from duck. Place meat in a covered dish and keep warm.

2. Make sauce: Heat 1 oz butter and cook onion until tender. Then brown slightly, add flour, stir well and allow to brown a little. Cool slightly, add tomato puree and stock, bring to the boil and add duck bones, skin etc., herbs and seasoning. Cover pan and cook for 30 minutes. Then strain and add ¼ pint port or red wine. Cook again for few minutes, season to taste.

3. Cook mushrooms in ½ oz butter, then add to sauce. Melt another ½ oz butter in same pan and saute duck liver until tender, season and chop or pound as fine as possible.

4. Carve duck’s legs into two pieces and breast into slices and arrange these on an ovenproof serving dish. Spoon sauce over meat and cover dish with lid or foil and bake in oven until legs are tender, 20-30 minutes.

5. Meanwhile, cut bread slices into heart shaped croutons. Heat oil and add ½ oz butter. When foaming, fry croutons until golden brown all over. Drain and spread with duck liver paste.

6. When salmi is cooked, remove lid and sprinkle with chopped parsley and arrange croutons around the edge of the dish.

Leave a Reply

Your email address will not be published.