Salmi of Duck

Preparation info

  • 4

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 duck (or trimmings from 2 cold roast ducks)
  • 1 Spanish onion fat for basting


Slice onion into roasting-tin, put prepared duck on top, baste with hot fat and roast in a fairly hot oven (375°–400° F., Gas 5–6) until tender. Melt butter, add flour and cook slowly until the roux browns, stir in stock and simmer until required. If a whole duck has been used, remove trussing string, cut duck into small joints and add with the olives to sauce, season and reheat t