📝 About This Recipe
A cornerstone of traditional French haute cuisine, the Salmis is a sophisticated preparation where game birds are partially roasted and then finished in a rich, velvety wine sauce. This dish elevates the lean, intense flavor of wild duck by utilizing the carcass to create a deeply savory essence, thickened with a touch of foie gras or liver for unparalleled luxury. It is a celebratory, rustic-yet-refined meal that captures the true soul of the hunting season.
🥗 Ingredients
The Game
- 2 whole Wild Mallard or Teal Ducks (cleaned, patted dry, and at room temperature)
- 2 tablespoons Unsalted Butter (softened)
- to taste Sea Salt and Black Pepper (freshly cracked)
The Aromatics & Base
- 3 pieces Shallots (finely minced)
- 1 small Carrot (finely diced)
- 150 grams Button Mushrooms (thinly sliced)
- 3 sprigs Thyme (fresh)
- 1 piece Bay Leaf (dried)
The Sauce (The Salmis)
- 1.5 cups Dry Red Wine (preferably a Burgundy or Pinot Noir)
- 1 cup Game or Beef Stock (high quality, unsalted)
- 2 tablespoons Cognac or Brandy
- 50 grams Duck or Chicken Liver (finely minced or rubbed through a sieve)
- 1 tablespoon All-purpose Flour (to be mixed with butter for a beurre manié)
For Garnish
- 4 slices White Bread (cut into triangles and fried in butter)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Season the ducks generously with salt and pepper, and rub the skin with softened butter.
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2
Roast the ducks in a roasting pan for 15-18 minutes. The goal is to cook the skin and seal the juices while keeping the meat very rare (bleu) at this stage.
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3
Remove the ducks from the oven and let them cool slightly. Use a sharp knife to remove the legs and breasts. Set these pieces aside on a warm plate and cover loosely with foil.
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4
Using kitchen shears, chop the remaining carcasses (bones, wings, and neck) into small pieces. This is where the flavor for your sauce lives!
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5
In a large heavy-bottomed saucepan or Dutch oven, sauté the chopped carcasses in a little butter over medium-high heat until they are deeply browned and aromatic.
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6
Add the minced shallots and carrots to the pan. Cook for 3-4 minutes until softened. Stir in the sliced mushrooms and cook until their moisture has evaporated.
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7
Deglaze the pan with the Cognac, scraping up all the browned bits (fond) from the bottom. Carefully ignite with a long match if you are comfortable with flambéing, or simply let it reduce by half.
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8
Pour in the red wine, stock, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer gently for 25-30 minutes until the liquid has reduced by nearly half.
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9
Strain the liquid through a fine-mesh sieve into a clean saucepan, pressing hard on the solids to extract every drop of essence. Discard the solids.
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10
Whisk the minced liver (or foie gras) into the sauce. This provides the traditional thickening and a velvety richness. For extra smoothness, whisk in a small knob of butter mixed with flour (beurre manié).
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11
Skin the reserved duck breasts and legs if desired, then slice the breasts into thick medallions. Place the meat into the warm sauce.
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12
Gently heat the duck in the sauce over low heat for 5-8 minutes. Do not let the sauce boil, as you want the duck to remain tender and pink in the middle.
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13
Taste the sauce and adjust the seasoning with salt and pepper. Arrange the duck pieces on a warmed serving platter.
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14
Pour the rich sauce over the meat and garnish with the buttery fried bread triangles (croutons) and a sprinkle of fresh parsley.
💡 Chef's Tips
Always use a high-quality red wine; if you wouldn't drink it, don't cook with it. If the sauce feels too thin, continue reducing it before adding the meat; never boil the duck pieces or they will become tough. Wild duck is much leaner than farm-raised duck, so the quick initial roast is crucial to prevent drying out. For an even more authentic touch, spread the fried bread triangles with a little bit of duck liver mousse before serving. If you cannot find wild duck, this recipe works beautifully with pheasant or even high-quality guinea fowl.
🍽️ Serving Suggestions
Pair with a robust Red Burgundy or a mature Bordeaux to complement the gamey notes. Serve alongside a creamy parsnip purée or buttery mashed potatoes to soak up the exquisite sauce. A side of braised red cabbage with apples provides a perfect acidic counterpoint to the rich meat. Glazed chestnuts or roasted root vegetables make for an elegant, seasonal accompaniment.