Duck Salad

Ingredients

• the meat from a cold duck
• salt
• pepper
• 3 portions of oil
• 2 of sour orange juice
• orange sections, freed from seeds and membrane
• bits of celery
• garnish with mayonnaise
• half slices of orange, from which the peeling has not been removed

Method

1. 1

   Cut the meat from a cold duck into thin strips or cubes, marinate with salt, pepper, oil, and sour orange juice.

2. 2

   After standing for some hours, drain and mix with orange sections and celery.

3. 3

   Garnish with mayonnaise and orange slices.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 314. The excerpt below is the record exactly as published.

DUCK SALAD. — Cut the meat from a cold duck into thin strips or into cubes, marinate with salt and pepper and 3 portions of oil to 2 of sour orange juice. After standing some hours, drain and mix with half the quantity each of orange sections, freed from seeds and mem'brane, and bits of celery; garnish with mayonnaise and half slices of orange, from which the peeling has not been re- moved

Cook this with the app: pantry check, scaling, and the assistant.