Salmi of Duck, No. 2
This classic Salmi of Duck recipe offers a rich and savory experience, perfect for a comforting meal. The combination of tender duck slices, flavorful mushrooms, and a tangy currant jelly creates a delightful balance of tastes. Simmered in a rich brown stock, this dish is an elegant and satisfying main course, ideal for a special occasion.
Ingredients
- 1 pint Thin slices of duck
- 10 drops Onion juice
- 2 tablespoonfuls Butter
- 2 tablespoonfuls Flour
- 1 teaspoonful Lemon juice
- 1 pint Brown stock
- 6 Mushrooms, cut in pieces
- 1 tablespoonful Catsup
- 1 tablespoonful Currant jelly
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
- 1 cup Croutons (Quantity estimated (not specified in original recipe))
Instructions
- 1Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux. Season with salt and pepper to taste. Gradually whisk in the brown stock until smooth. Bring to a simmer.
- 2Add the duck slices, onion juice, and mushrooms to the simmering sauce. Simmer for 20 minutes, or until the duck is heated through and the mushrooms are tender.
- 3Stir in the catsup, lemon juice, and currant jelly. Garnish with croutons and serve immediately.