Duck And Pawpaw Salad
|Cooked duck||750 Gram|
|Jellied turkey juice/Duck juices||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Ripe pawpaw||1 Large, peeled, seeded and finely sliced (Good-Sized)|
|Lemon||1⁄2 , juiced|
|Walnut||1⁄2 Cup (8 tbs)|
|Endive/Mignonette lettuce||1 (Curly Type)|
|Walnut oil||2 Tablespoon|
|Safflower oil||2 Tablespoon|
|Finely snipped chives||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Carve duck breast into thin slices and cut leg into joints.
Moisten meat with any jellied meat juices.
Sprinkle pawpaw slices with lemon juice.
Stand 10 minutes, then drain, reserving juice.
Toast walnuts lightly in a preheated moderate oven 180C (350F).
Line a salad bowl or dish with endive or lettuce and arrange duck breast slices, leg joints and pawpaw on it or arrange on separate plates.
Spoon over dressing and garnish with walnut pieces.
DRESSING: Combine 2 tablespoons of the reserved pawpaw juice with oil chives, salt and pepper.