Salmis of Wild Duck

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 wild ducks (roasted)
  • 1 Spanish onion, finely chopped
  • 4 shallots, finely chopped


Cut breasts, wings and legs from ducks; remove skin and place pieces in a heatproof shallow casserole or chafing dish.

Combine finely chopped onion and shallots, cloves, bouquet garni, bones, skins and trimmings from ducks, and red wine in another saucepan; cook over a high heat until wine is reduced to half the original quantity. Add Brown Sauce, and salt and freshly ground blac