Roast
Duckling Slaw Salad with Honey Poppyseed Dressing
by John Palughi
1 4-5 lb duckling
1 pineapple
1 red cabbage, small
1/2 green cabbage
1 onion, red
4 stalks celery
4 carrots
vegetables/fruit (napa cabbage,
currants, fennel, etc.)
1 cup mayonnaise
1/2 cup vinegar, red wine
poppy seeds
1/2 cup sugar or honey
salt & white pepper
1 orange
soy sauce
1. Prepare ducking:
Wash bird inside. Salt and
pepper inside and stuff with quartered orange. Roast on rack at 450
F for 20 minutes and then turn oven down to 275 F for 1 hour. During
last 15 minutes of baking, brush bird with soy sauce. Chill bird.
Cut bird in half, remove
all the skin and reserve the skin. By hand, pick all the meat off
the bones and shred it into little strips. (Save bones for another
project such as soup, stock, or orange duck sauce.)
Make duck skin rillettes:
Slice skin into 1/4 inch
wide strips about 1 inch long and simmer, stirring frequently, in oil (preferably
duck fat) until they are golden brown and crisp, about 15 minutes.
Remove rillettes and drain on paper towels.
2. Make slaw:
Shred cabbages and carrots.
Dice onion, celery, pineapple and other vegetables/fruit. Reserve.
3. Make dressing:
Whisk together mayonnaise,
sugar, vinegar, poppy seed, salt and white pepper.
(Lightly toasting the poppy
seed first is suggested by T&K.)
4. Combine duck meat, vegetables,
and dressing. Toss. Garnish with rillettes.
Ref: John Palughi |