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Salmi De Caneton

A savory duck stock made with sage, onion, sweet herbs, olive peel, and port, served with croutons and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmi De Caneton

Ingredients

Directions

Make the stock

  1. Place the duck carcass, giblets, and bones in a clean, enamelled iron stewpan.

  2. Add sage, onion, sweet herbs, and stock. Bring to a boil, skim, then simmer slowly until the goodness is extracted.

  3. Strain the mixture through a fine sieve into a clean saucepan and reduce by one-third over heat.

Finish the gravy

  1. Season with salt and pepper, add olive peel and port.

Heat and serve

  1. Grease a bag thickly, place the duck joints inside, and cook in a 350°F (175°C) oven for 10 minutes.

  2. Remove the bag, pour in the gravy, close the bag, and heat for another 10 minutes.

  3. Serve on a hot dish, garnished with fried croutons and accompanied by potatoes.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Sage + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Olive + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Duck
Supplies the bones and meat that give the stock its body and rich flavour.
Onion
Adds sweetness and savoury depth as it cooks slowly into the stock.
Port
Adds sweetness and a rounded, fruity aroma to the reduced gravy.
Stock
Provides the liquid base that carries the flavour of the duck and aromatics.

The step that matters

Simmer slowly and skim before reducing. A rolling boil makes the stock cloudy and greasy, while gentle simmering keeps it clear. Skimming removes impurities and excess fat so the reduced gravy tastes clean.

Swap the onion

How well each one fits the dish's main ingredients (sage, clove, pepper, olive, potato):

  1. Capsicumfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against sage, clove, pepper, olive, potato. 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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