Name: Salmi of Duck
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 teaspoon dried parsley; 4 triangular pieces of crustless bread fried crisp in butter; 2 wild or domestic ducks, roasted for 30 minutes only and allowed to cool; Grated rind of 1 orange and 1 orange cut in quarters; Salt and pepper; 2 bay leaves; ¼ lb (120 g) mushrooms, sliced and sautéed in butter; 1 teaspoon dried thyme; ⅝ cup (1.5 dl) red wine; 2 tablespoons lemon juice; 1 medium onion, finely chopped; ¼ teaspoon grated nutmeg; 1 tablespoon flour; 1 tablespoon brandy; 3 tablespoons (45 g) butter; 2 tablespoons red-currant jelly

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A dish often ordered by Victorian and Edwardian gentlemen at their clubs or for a stag dinner at home. This recipe comes from Balliol College, Oxford, and was sometimes ordered by academic gentlemen for private dinners, which were prepared in the college kitchens and sent up with due ceremony to their rooms. The birds are roasted very rare a short time before they are wanted, and then put into a sauce, in which they are gently heated. This is rather an exac