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Salmi of Duck (salmi de canards)

Salmi of duck from Erken's Stor kokebok (1914): two ducks are roasted almost tender, cut up, and simmered tender in a brown sauce of butter, flour, shallot, liver, and giblets, thinned with pan juices, red wine, and meat stock, seasoned with olives, paprika, and lemon juice. A salmi is a classic French dish in which poultry is first roasted and then finished in a rich sauce. Served with glazed chestnuts or in a vol-au-vent.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 271 (falt i det fri)

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About the dish

Salmi is a classic French-inspired dish in which poultry is first roasted and then finished by braising in a rich wine sauce. The recipe appears in the chapter "Poultry and game" among several finer duck preparations in Stor kokebok (1914), and reflects the French festive-cuisine style Erken conveyed to Norwegian housewives.

How to make it

  1. 1

    Prepare the ducks

    Clean the ducks well and rub them with pepper and salt both inside and out.

  2. 2

    Roast the ducks

    Roast the ducks in the oven in the usual way until they are almost tender, about 1 hour. Baste them with stock along the way.

  3. 3

    Make the sauce

    Brown the butter and flour together in a pot. Add the finely chopped shallot along with the finely chopped liver and giblets, and thin with the pan juices from the roast and the red wine. Thin with meat stock to a suitably thick sauce.

  4. 4

    Simmer the meat tender

    Cut the ducks into neat pieces and let them simmer in the sauce until the meat is completely tender.

  5. 5

    Season

    Add the olives, paprika, and lemon juice, and salt to taste.

  6. 6

    Arrange

    Arrange the salmi on a slightly deep platter with the boiled, glazed chestnuts around it, or mix everything together and serve in a vol-au-vent.

Changes from the original

Amounts converted to modern units (dl, g). "Kraas" specified as giblets (heart and gizzard). Roasting temperature and times given specifically, since the original assumes the "usual way." The chestnuts are described as pre-boiled/glazed; alternatively, pre-cooked packaged chestnuts can be used.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 271)~78% of the text changedremovedadded
2 stk ender (med lever og innmat). 10 dl rødvin. ænder 1 l. rødvin 125 g smør. gr. smør 40 g hvetemel. gr. hvetemel 1 stk sjalottløk (finhakket). 10 dl kjøttkraft. skalottelok 1 l. kjøtkraft 20 stk oliven. oliven salt (etter smak). paprikapulver (etter smak). paprika 20 stk kastanjer (kokte og glaserte). sitronsaft (etter smak). pepper (til å gni inn endene). Rens endene godt citronsaft. Ænderne rengjøres, gnides ind- og gni dem inn utvendig med pepper og salt både inni og utenpå.. Stek endene på salt. Stekes derefter paa vanlig måte i ovnen til de er nesten maate næsten møre, ca. 1 time. Drypp dem underveis Dryppes herunder med kraft.. Brun smør kraften. Smør og mel sammen i en gryte. Tilsett finhakket sjalottløk brunes sammen, tilsættes den hakkede løk, samt finhakket den finhakkede lever og innmat, og spe kraas, spædes med sjyen skyen fra steken og samt rødvinen. Spe med kjøttkraft til passe tykk saus.. Del endene Ænderne skjæres op i pene stykker og la dem koke koker i sausen sausen, til kjøttet er helt mørt.. Tilsett oliven, mørt. Oliven, paprika og sitronsaft, og citronsaft haves i samt salt etter smak.. Legg salmien opp på efter smak. Salmien anrettes paa et litt dypt fat med de kokte, glaserte kastanjene rundt, glasserte kastanjer omkring, eller bland alt sammen det blandes og server serveres i en vol-au-vent. vol au vent.

Note on Modernised

Mengder er omregnet til moderne enheter (dl, g). «Kraas» er presisert som innmat (hjerte og kråse). Steketemperatur og -tider er angitt konkret, siden originalen forutsetter «vanlig maate». Kastanjene er beskrevet som ferdigkokte/glaserte, alternativt kan ferdigkokte kastanjer fra pose brukes.

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Frequently asked questions

What is a "salmi"?
A salmi is a French dish in which poultry is first roasted almost tender, then cut into neat pieces and finished by simmering in a rich sauce - here a sauce of browned butter and flour, chopped shallot, liver and gizzard, pan juices, and 1 liter of red wine.
How long does the preparation take?
The ducks are roasted in the usual way for about 1 hour until almost tender, basted with the stock along the way. Then they are cut up and cooked further in the sauce until the meat is completely tender - about 2.5 hours in all.
How is the dish arranged?
The salmi is placed on a slightly deep platter with boiled, glazed chestnuts around it, or everything is mixed and served in a vol-au-vent. Olives, paprika, lemon juice, and salt go into the sauce at the end.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 271. It is intended for 8 servings and uses 2 ducks.

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