Duck And Orange Salad
|Duckling||6 Pound, thawed (1 bird)|
|Oil vinegar||1⁄2 Cup (8 tbs)|
|French dressing||1⁄2 Cup (8 tbs)|
|Oranges||3 , peeled and sliced|
|Sweet onion||1 , thinly sliced|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
Roast the duck in the oven or over charcoal.
Oven-roasting will take about 2 1/2 hours at 325°; charcoal roasting will take less time, about 1 1/2 to 2 hours.
Remove the skin.
Cool the duck and cut meat in fairly large pieces.
Pour 14 cup of the French dressing over the duck pieces and chill.
Marinate oranges and onion in remaining 1/4 cup French dressing.
Arrange duck on a bed of shredded lettuce and water cress.
Surround with the oranges.
Cover the duck with the mayonnaise to which the orange peel has been added.
Sprinkle with slivered almonds.
This makes a good dish for a luncheon or buffet.