or edit basket
The Market Quarter
With our origins in London’s famous Borough Market, Le Marché du Quartier –the market quarter – is a family based specialist retailer of fine foods and wines especially from France and Mediterranean countries. With over...
Salamis de Canard aux Cepes et Vin de Cahors
Duck Salmis with Ceps and Cahors Wine
A salmis is a preparation from classical french cooking. When a roast or sauteed piece of meat is sliced and reheated in sauce, the result is a salmis.
_Ingredients. Filling : fattened duck leg (53%), ceps 4%.
Sauce : duck stock, Cahors wine 16%, onion, wheatmeal flour, duck fat, modified starch, tomato concentrate, salt, sugar, cornflour, pepper.
Pour duck salmi (stewed duck) in an ovenproof dish and heat 15 to 20 minutes (th.6).
Serve accompanied with steam boiled potatoes or freshly made noodles.
