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Salmi of Duck or Goose

A slow‑cooked duck or goose stew flavored with onions, paprika, cinnamon, ginger, salt, lemon, olives, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 or Goose

Ingredients

Directions

  1. Stew the duck or goose with the onions.

  2. Add paprika, cinnamon, ginger, and salt.

  3. Cook very slowly until tender.

  4. Add lemon juice before serving.

  5. Serve hot with olives and parsley.

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. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

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

  4. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  5. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

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

What each ingredient does

Duck or goose
Provides the main meat, whose fat adds richness and whose connective tissue becomes tender with slow stewing.
Onions
Soften and sweeten as they stew, adding body and savoury aroma to the broth.
Lemon juice
Adds acidity that brightens the rich, slow-cooked flavour just before serving.

The step that matters

Cook very slowly until tender. Tough connective tissue in duck or goose breaks down into gelatin only with long, gentle heat. A rapid boil toughens the meat outer layers and leaves the stew chewy.

Swap the onion

How well each one fits the dish's main ingredients (cinnamon, ginger, lemon, olive, parsley):

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

Fit is the average pairing score against cinnamon, ginger, lemon, olive, parsley. 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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