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Salmi of Duck

A stew of roasted or braised duck simmered in a broth with mushrooms, served with fried bread garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmi of Duck

Ingredients

Directions

Prepare

  1. Cut the duck carcass into neat dice.

  2. Chop the bones, stuffing, and skin into small pieces.

  3. Marinate the meat in salad oil and lemon juice, then refrigerate while preparing the gravy.

Make the gravy

  1. Cover the bones with cold water.

  2. Add parsley, pepper, and salt.

  3. Simmer for 2 hours after boiling.

  4. Strain the broth.

  5. Thicken it with browned flour mixed with butter.

  6. Add onion juice.

  7. Bring the gravy to a boil.

Cook and serve

  1. Add the marinated meat.

  2. Reduce heat to simmer without boiling.

  3. Remove the meat and arrange it on a flat dish.

  4. Add mushrooms to the gravy and simmer for 3 minutes.

  5. Pour the gravy over the meat.

  6. Garnish with fried bread.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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 and flavor of the stew.
Browned flour
Thickens the gravy so it coats the meat and holds together.
Butter
Adds richness and a smooth finish to the thickened gravy.
Lemon juice
Acidity in the marinade brightens the rich duck meat.
Mushrooms
Add earthy flavor and body to the gravy.

The step that matters

Thicken the gravy with browned flour and butter. Flour must be fully mixed with the butter and added to simmering broth, then kept at a gentle simmer and stirred, so it thickens smoothly without lumps or a raw floury taste.

Swap the onion

How well each one fits the dish's main ingredients (lemon, parsley, pepper, flour, butter, mushroom, bread):

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

Fit is the average pairing score against lemon, parsley, pepper, flour, butter, mushroom, bread. 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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