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Duck, Salmi of

A duck stew made with giblets, veal gravy, cayenne pepper, shallots, black pepper, sea salt, and bitter orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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

Make the sauce

  1. Gently stew the giblets of the duck in veal gravy, seasoned with cayenne, shallots, black pepper, and coarse sea salt.

Prepare the duck

  1. Roast the duck until cooked through, then cut it into pieces.

Finish and serve

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

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

Giblets of a duck
Simmer slowly in the gravy to release rich flavour and become tender.
Veal gravy
Forms the savoury liquid base that carries the flavour of the whole stew.
Shallots
Add a mild aromatic sweetness that rounds out the sauce.
Bitter orange
Its juice adds sharp acidity that brightens the rich, meaty sauce.

The step that matters

Simmer the duck until just hot after adding the orange. Acid from the orange juice can make a rich sauce taste sharp, and prolonged boiling can toughen cooked meat. Heating gently keeps the duck tender and the flavour balanced.

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.

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