Salade de Canard (Duck Salad)

Ingredients

• £ a cold duck
• | stick of white celery
• 1 tablespoonful Orleans vinegar
• 2 tablespoonftds Provence oil
• 1 teaspoonful each of chopped olives
• 1 teaspoonful each of parsley
• 2 thin slices of sour orange (unpeeled)
• 1 cabbage lettuce
• % bunch cresses
• mayonnaise sauce (No. 277)
• seasoning

Method

1. 1

   Cut the duck into inch dice or cubes, wash and clean the celery, cut into fine strips.

2. 2

   Mix duck and celery in a basin, season with pepper and salt, pour over vinegar and oil, let stand.

3. 3

   Cut orange slices into quarters.

4. 4

   Line a salad bowl with lettuce leaves, add cresses and orange, moisten with mayonnaise, add the duck mixture, cover with mayonnaise, sprinkle with chopped parsley and chives.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 422. The excerpt below is the record exactly as published.

Salade de Canard (Duck Salad). — £ a cold duck, | stick of white celery, 1 tablespoonful Orleans vinegar, 2 tablespoonftds Provence oil, 1 teaspoonful each of chopped olives and parsley, 2 thin slices of sour orange (unpeeled), 1 cabbage lettuce, seasoning, % bunch cresses, mayonnaise sauce (No. 277)

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