Salmis De Canard Sauvage

Name: Salmis De Canard Sauvage (Salmis of Wild Duck)
Cuisine: France
Ingredients: 1 liqueur glass of brandy; 1 bayleaf; a sprig of thyme, salt and pepper; a sprig of thyme, salt and pepper; 1 gill of Sauce Espagnole; 3 or 4 shallots; ¼ lb. of mushrooms, a few truffles (optional); ¼ lb. of mushrooms, a few truffles (optional); a sprig of thyme, salt and pepper; 1 gill of white wine; 1 or 2 wild ducks

Salmis of Wild Duck

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This dish is of very ancient origin, and the recipe I give is the traditional one. In some parts of France, red wine is used instead of white.

Ingredients

1 or 2 wild ducks
1 gill of white wine
1 gill

Europe
France
Dinner
Gluten-free

Method

Roast the birds and, while they are being roasted, put the chopped shallots, the herbs, etc. in a small saucepan with the white wine, and simmer gently till reduced to about one third. When the birds are nearly done, carve them carefully, removing all the flesh from the carcass. Place the pieces of duck in a saucepan, with the brandy, and set alight. When the brandy is burnt ou