Salmi Of Duck With Olives Recipe

Salmi of Duck with Olives Recipe

Salmi of duck with olives is a classic French dish that dates back to the 18th century. The term "salmi" refers to a rich sauce made from a combination of roasted meat, stock, and various seasonings. This dish was commonly enjoyed by the affluent during that time, as it required the skill of a professional chef to prepare. Over time, the recipe has evolved, and today it can be easily recreated in a home kitchen.

Fun Fact:
The word "salmi" is believed to have originated from the Latin word "salami," which means "salted meats." This reflects the traditional method of preserving meat through salting, a practice commonly used during the 18th century.

- 2 sprig tail ducks, roasted for 8 minutes
- Bones from the roasted ducks
- Water
- 12 cloves
- 1 onion, chopped
- Chopped celery
- 2 ounces of butter
- Salt
- Pepper
- Cayenne
- 1/2 head of celery, cut into strips
- 1 teaspoon of currant jelly
- 12 stoned olives
- Brown flour


1. Preheat the oven to 375°F (190°C).
2. Start by breaking up the bones from the roasted ducks. This will help to extract more flavor when making the sauce.
3. In a large saucepan, combine the broken duck bones with enough water to cover them. Add the cloves, chopped onion, and chopped celery.
4. Place the saucepan over medium heat and bring it to a simmer. Allow it to cook for about 30 minutes to extract all the flavors from the bones and vegetables.
5. Once the broth is ready, strain it off to remove any solids. This will result in a flavorful duck stock.
6. In a separate pot, melt the butter over medium heat. Add the roasted duck meat, salt, pepper, and a pinch of cayenne. Sauté the meat for a few minutes to enhance the flavor.
7. Next, add the celery strips, currant jelly, and stoned olives to the pot. Stir everything together to combine the ingredients.
8. Pour in the duck stock that was previously strained off. Stir well to ensure all the ingredients are incorporated.
9. Roll a small piece of butter in brown flour, creating a beurre manié. This will act as a thickening agent for the sauce.
10. Add the beurre manié to the pot and continue to stir. The sauce should start to thicken and become smooth.
11. Reduce the heat to low and let the dish simmer gently for about 10 minutes, allowing the flavors to meld together.
12. Taste the sauce and adjust the seasoning if needed.
13. Once the salmi of duck with olives is cooked to your liking, remove it from the heat and let it rest for a few minutes.
14. Serve the salmi of duck with olives while it's still hot. It pairs well with crusty bread or steamed rice.

Similar Recipe Dishes:
- Coq au Vin: A classic French dish made with chicken slowly cooked in red wine, bacon, mushrooms, and onions.
- Beef Bourguignon: Another traditional French dish featuring slow-cooked beef in red wine with bacon, onions, and mushrooms.
- Rabbit Salmi: A variation of the recipe using rabbit instead of duck, but still prepared with a similar sauce and ingredients.

These dishes share a common theme of slow cooking meats in flavorful sauces, resulting in rich and comforting dishes. They are perfect for special occasions or when you want to impress your guests with a taste of French cuisine.



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Salmi Of Duck With Olives