LOCATION: Recipes >> Salad Recipes >> Salmagundi 03
1 duckling, 2.3 kg (5 lb)
1 chicken, 2 kg (4 1/2 lb)
450g (1 lb) carrots, cut into 0.5 cm (1/4 inch) slices
450g (1 lb) potatoes, peeled
150 ml (1/4 pint) vegetable oil
5 tbsp lemon juice
pinch mustard powder
450g (1 lb) peas, shelled and cooked
1 cucumber, sliced
225g (8 oz) tomatoes, thinly sliced
4 stalks celery, thinly sliced
4 hard-boiled eggs, optional
slices of stuffed olives and radishes - to garnish
Pre-heat oven to 200C / 400F / Gas 6.
Weigh the duckling, prick the skin all over with a skewer or sharp
fork. Place breast-side down on a rack in a roasting tin. Roast
in the top of the oven, basting occasionally, for 20 minutes per
450g (1 lb).
Weigh the chicken. Place in a shallow roasting tin and roast below
the duck on the lowest shelf of the oven for 20 minutes per 450g
(1 lb) plus 20 minutes. Cool both for 1-2 hours until cool enough
Make a slit along each side of the breast bone of both the chicken
and the duck. Remove and discard the skin.
Carefully remove all the flesh from the carcasses and cut the flesh
of the birds into thin strips about 5 cm (2 inches) long.
Cook the carrots in boiling water for 8 minutes until just tender.
Drain and rinse in cold water. Cook the potatoes in boiling water
for 15 minutes until tender. Drain and leave to cool, then dice
Make the dressing by whisking the oil, lemon juice, mustard and
sugar together. Choose a large oval platter for making up the
salmagundi. Place the potato and peas in the bottom of the dish to
give a flat base. Arrange the carrot strips or a layer of cucumber
on top, following the oval shape of the platter.
Pour over a little dressing. Next, arrange a layer of cucumber or
carrot, slightly inside the first layer so that it may be easily
seen. Top with more layers of chicken, peas, tomato slices, celery
and duck. Make each layer smaller than the previous one so that
the lowest layers can all be seen. Sprinkle each layer with
dressing. Continue layering until all the ingredients are used
If using the eggs, shell and halve them, then top each half with
a little mayonnaise. Garnish with a few radish slice
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