Salmi of Duck

Ingredients

• meat of a roasted or braised duck
• salad oil
• lemon juice
• cold water
• parsley
• black pepper
• coarse sea salt
• browned flour
• butter
• half an onion
• half a can of champignons or fresh mushrooms
• fried bread

Directions

1. Cut the duck meat into neat dice and the bones, stuffing, and skin into small pieces.

2. Marinate the meat in salad oil and lemon juice, then refrigerate.

3. Cover the bones with cold water, add parsley, pepper, and salt, and simmer for two hours after boiling.

4. Strain the broth, then thicken it with browned flour mixed with butter.

5. Add the juice of half an onion, bring to a boil, and then add the duck meat.

6. Reduce heat and let it simmer without boiling.

7. Arrange the meat on a flat dish.

8. Add half a can of champignons or fresh mushrooms to the gravy, simmer for three minutes, and pour over the meat.

9. Garnish with sippets of fried bread.