Salmis de Canard
A classic French dish where roasted duck is slow-braised in a complex, rich red wine reduction sauce.
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120 min
Francesa
4 servings
The story behind
Salmis de Canard is one of those historic preparations that demonstrate the sophistication of traditional cuisine. It is not merely a stew; it is a technique where roasted duck is incorporated into a sauce enriched with meat juices and red wine. It is a dish I prepare when I want to honor tradition and offer an experience of deep, comforting flavor; every spoonful of the sauce, with all its nuances, is a true gastronomic gem.
Instructions
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1In a saucepan, reduce the red wine with the stock and herbs until you get a concentrated base.
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2Add the carrots and pearl onions to the sauce and cook until tender.
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3Incorporate the previously roasted duck legs into the sauce to warm through and absorb the flavors.
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4Let the sauce reduce until it reaches a shiny, silky consistency.
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5Serve hot, garnished with a few sprigs of fresh thyme.
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