Skip to main content
Main

Duck, Salmi of

A duck stew flavored with veal gravy, cayenne pepper, shallots, and bitter orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and shallot are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,898 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Duck, Salmi of

Ingredients

Directions

Prepare the duck

  1. Stew the giblets of the duck gently in veal gravy seasoned with cayenne, shallots, pepper, and salt.

  2. Roast the duck and cut it into pieces.

Make and serve the stew

  1. Place the duck in a stewpan with the gravy and simmer until hot.

  2. Squeeze the juice of a bitter orange into the sauce and strain it over the duck.

  3. Serve hot.

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. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + shallottop 19% of all pairs
    Smell alikelow
    Cooked together920 recipes

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

  4. Pepper + bitter orangetop 29% of all pairs
    Smell alikelow
    Cooked together12 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Shallot + bitter orangetop 32% of all pairs
    Smell alikelow
    Cooked together6 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Duck
Provides the main meat, which is roasted, cut up, and then gently simmered in the gravy.
Veal gravy
Forms the savoury liquid base that the giblets and duck are cooked in.
Bitter orange
Adds acidity and fresh aroma to the sauce, cutting the richness of the gravy.
Shallots
Add a mild onion-like sweetness and aroma to the giblet stew.

The step that matters

Simmering the duck in the gravy. Simmering only until hot keeps the duck tender; boiling vigorously can toughen meat and make the sauce cloudy. Adding the bitter orange juice after heating, then straining, keeps its sharp flavour bright.

Swap the bitter orange

How well each one fits the dish's main ingredients (veal, pepper, shallot):

  1. Lemonfits better
  2. Limefits better
  3. Cherryfits better
  4. Bitter orangethe original

Fit is the average pairing score against veal, pepper, shallot. 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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes