The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Salmi of Ducks (Salmi van eend)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 ducks 1/2 cup butter 4 cups stock
4 carrots 3 small onions 1/2 bay leaf
1/2 teaspoons flour 1 small can champignons 2 tablespoons Madeira



1 Saute the ducks in 6 tablespoons butter. Add stock, carrots, 2 onions, bay leaf, and salt. Bring to a boil and simmer for 2 hours. Take the duck out of the stock and cut the meat off the bones in equal pieces. Put the bones back in the stock, bring to a boil, and reduce stock to 2 cups. Chop the remaining onon and saute in 2 tablespoons butter. Add flour and bown. Stain the stock and add to this mixture. Stir well, making a smooth sauce. Put the duck bak into the sauce. Add champignons and simmer for 15 minutes. Add Madeira just before serving.

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