Salmi Of Duck With Green Peas Recipe

Sauté three or four slices of bacon, cut in small squares, with a tablespoonful of fine-chopped young onions; when delicately colored, add one fourth cup of nut-brown flour, then, gradually, one cup and a half of stock, made from the trimmings of the duck, and a sprig or two of mint; let simmer five or six minutes, then add a cup of meat, cut from cold roast duck, and a cup of cooked green peas. Let heat over hot water, season with salt and pepper, remove the mint and serve.

Curry Of Duck Recipe

Sauté two or three thick slices of onion in one fourth cup of butter; add one fourth cup of flour, and one tablespoonful of curry powder; when well blended add, gradually, two cups of stock made from the trimmings of the duck with a little beef or fowl, salt and pepper, half an apple, grated, and the juice of an orange; let simmer five minutes; then remove the onion and add two cups of tender duck meat, cut in thin slices; let stand over hot water until thoroughly heated. This dish, as all curries, is at its best when reheated. Prepare as above, and if the duck is not tender, let the slices simmer in the sauce until they are tender, then set aside until the time of serving and reheat over hot water.