Salmi Of Duck

Recipe Ingredients

1		Cold roast mallard - boned, and cut into
		Bite-sized pieces
		Duck frame and trimmings
1		Onion (small)
2		Fresh thyme sprigs
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Flour - as needed
		Butter - as needed
6 oz	170g	Claret wine
1 teaspoon	5ml	Orange juice
1 teaspoon	5ml	Lemon juice

Recipe Instructions

Make a duck stock with frame and trimmings, onion, thyme, bay leaf, salt, pepper, and enough water to cover. Simmer at least 1 hour. Strain stock and measure. For each cup of stock, blend 2 tablespoons flour with 2 tablespoons butter, and brown in a heavy pot. Add strained stock and cook, stirring, until thickened. Add duck meat, claret, orange juice, and lemon juice. Simmer for 15 minutes.

This recipe yields 3 to 4 cups.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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