Duck and pawpaw salad

Duck and pawpaw salad

By
From
Encyclopedia of Food and Cookery
Serves
4

This salad may also be made very successfully with cold turkey and is a good salad for those days after Christmas when leftover turkey is on the menu.

Ingredients

Quantity Ingredient
500g duck, turkey or chicken meat, cooked and sliced
turkey or duck juices, (if available)
1 good-size ripe pawpaw, peeled, seeded and finely sliced
1/2 lemon, juiced
curly endive or mignonette lettuce
60g walnut pieces

Dressing

Quantity Ingredient
2 tablespoons walnut oil
2 tablespoons safflower oil
2 tablespoons chives, finely snipped
freshly ground black pepper
salt

Method

  1. Moisten meat with any jellied meat juices. Sprinkle pawpaw slices with lemon juice. Stand for about 10 minutes, then drain, reserving juice. Toast walnuts lightly in a preheated moderate oven (180°C).
  2. To make dressing, combine 2 tablespoons of the reserved pawpaw juice with oil, chives, salt and pepper. Shake well to combine. Line a salad bowl or dish with endive or lettuce and arrange meat and pawpaw on it. Spoon over dressing and garnish with walnut pieces.

Note

  • If walnut oil is not available, use 4 tablespoons safflower oil.
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