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Salmi of Duck

A duck broth made with bones, meat, onion, carrot, herbs, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Salmi of Duck

Ingredients

Directions

Prepare the duck

  1. If using uncooked duck, cook it slowly until tender.

Make the soup

  1. For the sauce, boil the duck bones with stock, onion, carrot, and mixed herbs.

  2. Add the sliced duck meat to the sauce and heat through if already cooked.

  3. Season with salt and pepper, and stir in sherry before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together971 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Duck meat
Provides the substantial protein and meaty bulk of the soup.
Duck bones
Release gelatin and savoury flavour into the stock as they simmer, adding body.
Stock
Forms the liquid base that carries the flavour of the other ingredients.
Onion
Adds savoury sweetness and aromatic depth to the broth.
Carrot
Adds natural sweetness and body to the broth.
Sherry
Adds aromatic acidity and a rounded, nutty flavour when stirred in at the end.

The step that matters

Cooking uncooked duck slowly until tender. Duck meat toughens if cooked too fast or too hot. Slow, gentle heat gives the connective tissue time to break down, so the meat becomes tender rather than chewy.

Swap the onion

How well each one fits the dish's main ingredients (meat, carrot, pepper, sherry):

  1. Capsicumfits better
  2. Turnipfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against meat, carrot, pepper, sherry. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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