Salmis of Wild Duck from The Robert Carrier Cookbook by Robert Carrier
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...
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Cooking tools:
- Chafing dish
- Pepper mill
- Baking dish
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- 2 wild ducks (roasted)
- 1 Spanish onion, finely chopped
- 2 cloves
- 4 shallots, finely chopped
- salt
- freshly ground black pepper
- ½ pint red bordeaux
- ¾ pint brown sauce
- bouquet garni (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
- 8 triangular croûtons, sautéed in butter
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