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Creole Salmi of Duck

A Creole duck stew made with butter, ham, onion, celery, sweet pepper, parsley, flour, salt, paprika, consomme, cloves, mace, duck pieces, garnished fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Creole Salmi of Duck

Ingredients

Directions

Make the stew

  1. Melt the butter in a saucepan.

  2. Stir in the ham, onion, celery, sweet pepper, parsley, flour, salt, and paprika; cook for 3 minutes.

  3. Add the consomme, cloves, and mace; simmer for 1 hour.

  4. Strain the mixture and add the duck pieces.

  5. Boil for 1 minute to heat the meat thoroughly.

Serve

  1. Serve garnished with sippets of 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Celery + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Duck
Cooked meat that forms the body of the stew and is heated through at the end.
Flour
Thickens the butter-vegetable base so the stew body becomes slightly more cohesive.
Butter
Carries the aromatics and adds richness to the base.
Consomme
Forms the liquid of the stew, carrying flavor from the seasonings and meat.

The step that matters

Boil for 1 minute to heat the meat thoroughly. The duck is already cooked, so it only needs to be heated through. Brief boiling warms it without overcooking, which would toughen the meat.

Swap the onion

How well each one fits the dish's main ingredients (butter, ham, celery, pepper, parsley, flour, clove):

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

Fit is the average pairing score against butter, ham, celery, pepper, parsley, flour, clove. 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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