Skip to main content
Main

Salmi De Canard Aux Olives

A duck stew simmered with broth, wine, olives, and seasoned with salt and pepper.

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

Why it works: Pepper and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salmi De Canard Aux Olives

Ingredients

Directions

Prepare

  1. Cut the legs, wings, and good parts of the duck into neat pieces.

Make the sauce

  1. In a pot, melt the butter and flour over medium heat until brown.

  2. Gradually add the broth, stirring until smooth.

  3. Boil until thickened, then season with salt and pepper.

Finish and serve

  1. Add the duck pieces and warm gently for 30 to 45 minutes.

  2. Stir in wine to taste and add the sliced olives.

  3. Garnish with diamond-shaped croutons.

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 + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Wine + olivetop 14% of all pairs
    Smell alikemoderate
    Cooked together6,415 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  5. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Enriches the sauce and adds flavour as it browns with the flour.
Flour
Thickens the broth into a smooth, body-rich sauce.
Broth
Forms the liquid base of the sauce and carries the flavour of the stew.
Duck (in the method)
Provides the main meat and rich flavour of the stew.
Olives
Add briny, salty notes that contrast with the rich sauce.

The step that matters

Browning the butter and flour. Cooking the roux until brown builds nutty, toasty flavour, but it can scorch quickly over medium heat. Stirring constantly and watching the colour keeps it from turning bitter, and a well-cooked roux thickens the broth more smoothly.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes