Skip to main content
Main

Salmi De Canard

A hearty duck stew simmered with onions, herbs, and a thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon 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 De Canard

Ingredients

Directions

Make the sauce

  1. Combine giblets with hot water, onions, parsley, cloves, sage, pepper, and salt in a saucepan.

  2. Cover and simmer for about 1 hour.

Stew the duck

  1. Add duck pieces to the sauce and let them stew slowly for 2 hours, adding more boiling water if necessary.

  2. Just before finishing, stir in port wine and lemon juice.

  3. Blend corn-starch with a little cold water and stir into the boiling sauce.

  4. Boil for 2 minutes to thicken.

  5. If desired, add fresh green peas or stoned olives to the stew 10-15 minutes before serving.

Serve

  1. Arrange duck on a hot dish, pour gravy over it, and garnish with croutons or serve with a rice border.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

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

  3. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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 becomes tender through long, slow stewing.
Corn-starch
Thickens the sauce into a glossy gravy when boiled.
Port wine
Adds sweetness and depth of flavour to the gravy.
Onions
Break down during simmering to add body and savoury sweetness to the sauce.
Lemon juice
Adds acidity that brightens the rich, savoury gravy.

The step that matters

Thickening the sauce with corn-starch. Corn-starch must be blended with cold water first so it does not clump, then boiled so the starch granules swell and thicken the gravy.

Swap the onion

How well each one fits the dish's main ingredients (sauce, parsley, clove, sage, pepper, port wine, lemon):

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

Fit is the average pairing score against sauce, parsley, clove, sage, pepper, port wine, lemon. 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.

More duck stew recipes

Wild 21with Green Peas 8with Red Cabbage 4with Peas 3 See all 58 →

You might also like

Lemon SauceLemon Sauce236 recipesGreen PeasGreen Peas229 recipesCorn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipes