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Salmi of Duck

A duck broth with diced roasted or braised duck, mushrooms, and fried bread garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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. Marinate the duck meat in salad oil and lemon juice in a cold place.

  2. Cover the duck bones, stuffing, and skin with cold water.

  3. Add parsley, pepper, and salt to the pot.

  4. Simmer the broth for 2 hours after boiling.

Make the gravy

  1. Strain the broth.

  2. Thicken the broth with browned flour mixed with butter.

  3. Add onion juice to the broth.

  4. Bring the gravy to a boil.

  5. Add the marinated duck meat to the boiling gravy.

  6. Let the mixture simmer without boiling.

  7. Add mushrooms to the gravy.

  8. Simmer for 3 minutes.

Serve

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

  2. Pour the gravy over the meat.

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

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

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Duck meat
Provides the main body of the dish, becoming tender as it is marinated and then gently heated in the gravy.
Browned flour
Thickens the broth into a gravy, giving it body and a toasted, nutty flavour.
Butter
Adds richness and smooth fat to the flour-thickened gravy.
Mushrooms
Add earthy flavour and a soft, meaty texture to the gravy.
Lemon juice
Adds acidity that brightens the duck and helps tenderise the meat during marinating.

The step that matters

Let the mixture simmer without boiling. Once the marinated meat is in the gravy, a hard boil can toughen the proteins and make the meat dry and stringy. A gentle simmer keeps it tender while the flavours meld.

Swap the onion

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

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

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