Salmis of Duckling with Olives

Salmis de Caneton aux Olives

Method

Cut up a duck in small neat joints (any remains of cold duck may be used for this purpose). If using cold bird it must be warmed in the sauce for about five minutes, but if fresh roasted bird is used and cut while it is hot, it can be first dished up and a salmis sauce poured over it; dish on a border of potato and garnish with braised olives, or cut button mushrooms or slices of truffle could be used in the same way. Pheasant, grouse, or partridge may be used in a similar manner.

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