Cooking for 1971 Duck and orange salads
(By Celia Timms) Cold duck is particularly delicious served in this way, but ham and other meats or poultry can be used. You will need: Cold,, cooked duck—or other meats. Celery. Lettuce. Onion. Mayonnaise. Large orange for each serving.
Method: Mince duck and blend the finely chopped or grated celery and moisten with mayonnaise. Cut tops of each orange and carefully remove the pulp. Fill each orange case with the mixture after serrating the top of the orange cases. Chill well before serving with a tossed salad made from sliced oranges, quartered lettuce hearts, sliced onion, and an oil-and-vinegar dressing.
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https://paperspast.natlib.govt.nz/newspapers/CHP19710204.2.43.7
Bibliographic details
Press, Volume CXI, Issue 32522, 4 February 1971, Page 6
Word Count
107Cooking for 1971 Duck and orange salads Press, Volume CXI, Issue 32522, 4 February 1971, Page 6
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Acknowledgements
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