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Salmi De Canard Aux Olives

Duck legs and wings cooked with olives in a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 duck legs and wings into neatly shaped pieces.

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook until brown.

  3. Gradually add the broth, stirring until smooth.

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

Serve

  1. Add olives before serving.

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

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + olivetop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 with fat and adds a rich, savoury flavour.
Flour
Thickens the broth into a smooth sauce as it cooks.
Broth
Forms the liquid base of the sauce, which thickens as it boils.
Olives
Add a salty, briny flavour that cuts through the richness of the duck.

The step that matters

Cooking the flour in the butter. Cooking the flour until brown in the melted butter builds flavour and helps prevent lumps, so the sauce stays smooth when the broth is added gradually.

“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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