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Salmi of Duok

A duck broth simmered with bones, meat, herbs, thickened with flour and butter, served with croutons or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Salmi of Duok

Ingredients

Directions

Make the broth

  1. Combine duck bones and giblets with hot water in a saucepan and bring to a boil.

  2. Add sliced onion, cloves, herbs, pepper, and coarse sea salt; cover and simmer for 1 hour.

  3. Strain the broth and cool to remove any fat on top.

Cook and thicken

  1. Return the broth to heat, add duck pieces, and simmer for another hour; add water if needed.

  2. In a separate pan, brown flour and butter together, then stir into the duck mixture and bring to a boil.

Serve

  1. Serve the duck on a platter, garnished with croutons or a border of boiled rice; optionally add stewed green peas before thickening.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

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

What each ingredient does

Duck
Provides the main meat and rich flavour that the broth carries.
Flour
Thickens the broth once browned with butter and stirred in.
Butter
Browned with the flour to add nutty aroma and fat richness to the sauce.
Onion
Adds sweet, savoury aromatic depth to the broth as it simmers.

The step that matters

Cooling and skimming the broth. Fat that is not removed after straining stays on the surface and makes the finished soup greasy. Cooling lets the fat solidify so it can be lifted off cleanly before the duck returns to the pot.

Swap the peas

The recipe marks peas as optional. How well each one fits the dish's main ingredients (onion, clove, pepper, flour, butter, bread, rice):

  1. Beansfits better
  2. Chickpeafits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against onion, clove, pepper, flour, butter, bread, rice. 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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