SALMIS OF DUCK
Prep Time: 3½ Hours
Yields: 6 Servings
Comment:
Traditionally, salmis is a stew made from leftover game birds, but this creative entrée is made with duck. The stew is placed in a pie shell and baked. These pies may be made with any combination of wild or domestic game.
Ingredients for Stock:
2 large ducks, dressed and cut into 8 pieces
2 large onions, quartered
2 carrots, sliced
1 stalk celery, chopped
1 head garlic, split
1 tbsp peppercorns
1 bay leaf
salt to taste
Method for Stock:
In a large stockpot, combine duck, onions, carrots, celery, garlic, peppercorns, bay leaf and salt. Cover ingredients by 2–3 inches with cold water. Bring to a rolling boil then reduce to simmer. Cook until rabbit is tender and falling from bones, approximately 1½ hours. It is important to skim impurities from surface of stock during cooking process. Once duck is tender, remove from stock and allow to cool. Strain 1 quart of stock and set aside. When duck cools, bone and chop meat then discard bones. Reserve meat and set aside.
Ingredients for Salmis:
reserved duck meat
¼ pound butter
¼ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 quart reserved rabbit stock (see above)
1 ounce Burgundy wine
1 tbsp chopped thyme
1 tsp chopped basil
½ tsp rubbed sage
salt and cracked black pepper to taste
granulated garlic to taste
1 cup shredded Cabot Creameries mild reserve Cheddar cheese
¾ cup sliced green onions
½ cup chopped parsley
2 (9-inch) prepared pie crusts
Method for Salmis:
Preheat oven to 375°F. In a large cast iron skillet, melt butter over medium-high heat. Whisk in flour, stirring constantly to form a light brown roux. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Slowly add stock until a stew-like consistency is achieved. Blend in wine, thyme, basil and sage then season to taste with salt, pepper and granulated garlic. Add reserved duck meat to simmering sauce. Cook 1 hour, adding stock if necessary. The majority of sauce should be absorbed by duck toward end of cooking process. Stir in cheese, green onions and parsley and cook 2–3 minutes or just until cheese melts, stirring constantly. Adjust seasonings if necessary. Pour contents into a large baking pan and allow to cool to room temperature. Press 1 pie shell into bottom of a pie pan. Spoon cooled mixture into pie then cover with second pie crust. Crimp edges of crust together and cut away excess dough. Using a paring knife, pierce pie 3–4 times to allow steam to escape. Bake 30 minutes or until golden brown. Allow to cool slightly prior to serving.
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