Category: Duck

Future Classics – Australian Table – August 2001

Remember how I said I had a fab idea for a whole new series of blog posts whilst on holiday?  Here’s the thing, along with hundreds of cookbooks, I also have a huge collection of food magazines, most of which sit on shelves in my back room doing nothing.  Once a year, I grab a handful of the oldest, take them on holiday and cut out the recipes I want, throw away the magazines, and cook the recipes over the next 12 months. 

Vodka With Crushed Limes2

Crispy Duck with Green Pancakes2jpg

Currently I have a few mags from the late 1990’s but they are most from the early noughties onwards.  So they are not quite but well on their way to becoming formally vintage.  My thought on holiday was….”These are the things that will shortly become the vintage recipes of the future.  So, instead of ripping them up, I’m going to start cooking from them.  Once a month, I’ll revisit one of these magazines, cook a thing or two and decide if these are future vintage classics – or just junk taking up space in my backroom.  Here are the early years to 2013:

Magazines1And here are 2014 to the present day:

Magazines2so, to start, we are stepping back in time 15 years to the August 2001 edition of Australian Table:

Australian Table August 2001 I also thought it might be fun to revisit some of the content of these magazine as well as the recipes, so without further ado, here are the:

Flavours of The Month – August 2001

This section spoke about what was in season.  I thought I might give it a little Retro Food For Modern Times Twist!

Sweet Potatoes

Huh….my plan here was to insert a recipe or two from the blog.  However, apparently I have made nothing with sweet potatoes. I’ll link to some recipes  below.

Baby Bok Choy

Or anything with Bok choky.  What have I been cooking in for the last four years? 


Hooray – Finally!

Click here for my Four Kumquat Canapés For Four Food Heroes recipes


Melbourne Cup Crab and Pineapple Appetizer and MC Cocktail

Pineapple soufflé

Movies of The Month

Oh man.  August 2001 was a GOOD month for movies!  I would quite happily watch Bridget Jones’s Diary or Along Came a Spider today.  I don’t recall ever seeing Evolution but I am definitely putting that to rights, pronto.  I know it’s probably a little late with the picky picky however, Australian Table, I would like to point out that the chocolate-voiced, sloe-eyed maverick investigator is actually called Alex Cross.  The ACTOR is Morgan Freeman.  And what a difference a letter makes.  Slow-eyed which I typed at least a dozen times in the above paragraph makes you sound like you should be taking special classes.  Sloe-eyed…hello sexy!

Movies - August 2001

Music Of The Month

Well, I guess you can’t have it all.  I listened to none of these at the time nor do i have any real desire to seek out any of these.  Maybe the Elvis Costello.

Music August 2001

The Food

I chose two recipes from an article on fool proof party food starting with:

Vodka with Crushed Limes

Australian Table August 2001These are my flavours…this was so good!  Tangy, sweet delicious!

Crispy Duck with Green Scallion Pancakes

Crispy Duck with Green PancakesNo, these are my flavours!  Spicy, seductive!

Australian Table August 20012

Berry and Rhubarb Crumble

This recipe came from an advertisement for a 3 in one hand blender.  Crumble is pretty much already a classic but the addition of rhubarb instead of the more traditional apple?  Genius!

Rhubarb and Berry CrumbleRhubarb and Berry Crumble Recipe

Everything I made from this mag was SUPER! My view is that this is a definite future vintage classic!

I hope you’ve enjoyed this little walk down memory lane!  I’ll be back in a couple of weeks with a mag from September 2001.  I hope it’s as good as this one!

Have a great week!

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My Year Of Cooking Slow

It’s done, fini, that’s all folks.  Nearly a year to the day I have made all of the recipes I selected from Valli Little’s book Slow.  I bought this for our very first Tasty Reads bookclub  meeting way back in August of 2014 and cooked the last recipe I had selected  on 1 September 2015.  

Slow - Valli Little

Recipes in book: 60

Recipes marked to cook: 34 38 39

Cooked to date 12 22 38 39

Recently Cooked

p6 Braised Beef Cheeks With Salsa Verde

Can you believe that I have lost the photos of this?  I was so proud of having cooked Beef Cheeks. However,  I deleted a whole heap of photos from both my camera and phone before we went on holidays and I think the Beef Cheeks and the Truffle Oil Mac and Cheese fell victim to some overzealousness on my part. 

I have no really ooky factor about beef cheeks although I know many people do.  My only concern with cooking mine was that everything I have read about them says you have to trim them really well.  I feel I might have been a bit too meticulous in this area as I there seemed to be an awful lot of “trimmings” and not a lot of beef cheek by the time I had finished. 

Also, In homage to one of my favourite Melbourne restaurants, MoVida, which does an amazing beef cheeks in red wine, I replaced the mashed potatoes suggested by Valli with a cauliflower puree which was delicious – mine was not as good as the one at MoVida but that one is sublime!

Anyway, I was so glad I made this, the beef was meltingly tender and mellow and the Salsa Verde was zingy and bright.  The creamy smooth cauliflower puree contrasted beautifully with both.  This was amazing. Here is Valli’s picture:

p8 Braciola

Because I am not a millionaire, I did not buy a fillet of beef for this.  However because I am obsessed with little food, I made a mini version of Valli’s Braciola and it was super!  I used thinly pounded steaks, rolled up the filling and quickly seared them.  The stuffing, which is salami, cheese and sundried tomato is to die for.  This would make a lovely canapé.

Mini Beef Braciola - Valli Little Slow

p10 Steak with Wild Mushroom Sauce

This is exactly what it says on the box.  Steak with Mushroom Sauce.  If you like Steak with Mushroom sauce, you will like this.

Steak With Mushroom Sauce - Valli Littlep22 Lamb &  Apricot Tagine

One of the dishes Dani has brought to the bookclub meetings was a Lamb and Apricot Tagine.  In my mind, it was the one from Persiana and when I made that one a while ago I was very disappointed as it was not nearly as nice as my memory of Dani’s.  I mentioned this the next time I saw her and she said said had made the Valli Little one.  I made this one a few weeks later and it was maybe still not as good as Dani’s but better than one in Persiana.  Kudos to Valli Little for an amazing delicious recipe.  Just no one tell Sabrina Ghayour.  Because I love her.

Lamb & Apricot Taginep24 Massaman Curry Lamb Shanks

This is such a good dish for winter!  Slow cooked, fragrant, hearty.  Magnificent! I swapped out the peas in the recipe for beans and served with bread instead of rice. 

Lamb Shank Massaman Curryp28 Lamb En Croute

This was the last recipe I made from Slow and it was a lovely way to finish.  I was a little disappointed as even though I followed the recipe to the letter, by the time the pastry cooked, the lamb was over cooked for my taste.  Next time I make this I will cut down the sear time on the lamb.  And pray.    Lamb En Croute (2)p36 Macaroni Cheese with Truffle Oil

Sorry,  this is another photo from the book. There is a story attached to this though.  I went to…ok…in Australia we have two main supermarkets, and then we have the IGA’s and then we have the European Cheap Supermarket.  Now I am quite fond of the European Cheap Supermarket except for one thing.  The people who shop there, in my locale anyway are….ok….I’m going to sound elitist and snooty here but just between you and me…they’re all kinds of trashy.

To wit – the other day I went in there and was nearly barrelled over by some dude stealing a pack of biscuits.  I think he thought that my going in through the turnstile would negate his charging out but no, Einstein, it doesn’t work like that and you triggered all the alarms anyway.

If I was more like a commando instead of totally living inside my head I could have taken him down and been a citizen’s arrest hero.  Then again, he was stealing fake Tim Tams from Aldi.  Hardly a master criminal. I like to think that if I was going to launch myself into a life of crime, I’d at least go for the real Tim Tams. 

Mac and Cheese with Truffle OilAnyhoo, all this is just cotton candy.  I went into the cheap European….oh, WTF, I’ve already outed it as Aldi,  a few months ago and they were selling truffles. 

Only thing was no price on the truffles and, being Aldi, no one to ask.  So, I took it up to the counter, along with my six slabs of their Fair Trade Dark Chocolate (amazing) and my six bottles of their Tudor Pinot Noir (even more amazing) and asked the price. Because you know…truffles…that bottle could be a thousand dollars.  I’m kinda doubting that in Aldi but you know…c’est possible.

“Seven ninety nine” drawls the sales clerk.

“I’ll take ’em” I say.

And that should have been the end of it.  Buyer.  Seller.  Agreement. Capitalism at it’s finest. 

TrufflesUntil some toothless old hag who was behind me in line decided to get in on the act.  I almost expected her first line to to “By the pricking of my thumbs, something wicked this way comes”  But instead she snatched the bottle from the cashier’s hand and began shrieking

“Why are you paying eight dollars for such a small jar?  What’s in that?”

“It’s truffles”

“So what’s that then?”

“Well…they’re…they taste kind of like the most mushroomy mushroom you ever ate but they grow…”

“I could buy a kilo of mushrooms for that”

“They’re not mushrooms”

“You said they were”

“No I didn’t”

“Well, I hope you know how to cook them better than you know how to explain them”.

Well, I hope you fuck off and die you nosey old bag. I’m sorry I’m not buying  eye of newt or tongue of dog or any other ingredient I’m sure you are far more familiar with.

I used one truffle for something else then topped up the jar with some olive oil.  After about a week it became quite truffle-y Then I used that oil on my Mac and Cheese.  And it was good.  But you know…Mac and Cheese =  comfort food goodness with, or without, truffle oil. 

p44 Meatballs with Heavenly Mash

Mmmm..meatballs.  And that mash was heavenly.  It contains cream, fontina cheese and butter.  Need I say more? 

Meatballs with Heavenly Mash

p62 Roast Quail with Split Pea Dhal

Sounds very exotic.  Tasty pretty ordinary.  It was the first time I had cooked quail.  It might be the last. I did not care for the curry butter at all.

Roast Quailp68 Duck Cassoulet

I hadn’t originally planned on making this, but I had some confit duck legs and some white beans from something else so and I thought why not?  A better question would have been why? Not my favourite.  By a long shot. I think it was the olives.  I normally love olives but I just don’t think they worked in this dish. 

Duck Cassouletp88 Mushroom Soup with Garlic Bread

This was delicious. 

Mushroom Soup with Garlic Breadp92 Cauliflower Cheese Soup

I found this too much.  Too much cream.  Too much cheese.  Who knew either of those things existed? But apparently they do.

Cauliflower Cheese Soupp104 Pumpkin, Goat’s Cheese and Onion Marmalade Jalousie

This was very tasty.  I am already thinking about how to do mini versions which I think would be adorable. My only problem with this is that I find most bought onion marmalades too sweet.  This one was no exception.  I think I will have to start making my own.  Sigh. Another thing to add to my increasing list of things I need to cook from scratch!

This is one of my favourite photo’s.  I think it turned out really well. 

Pumpkin, Goat's Cheese and Onion Marmalade Jalousie

p106 Twice Baked Souffles

The Francophile in me really wanted to like these.  The rest of me found them a bit heavy.  Which reminds me.  Back when I used to work in the hell-hole, the area I was in merged with another department.  And as part of the two groups getting to know each other we had to do this dumbarse thing where we each had little cards printed up with a picture on one side and a fact about you that no one might know on the other.  And you had to swap them with everyone you met.  Because we were all five.  I mean really?  REALLY?  We’re playing SWAP CARDS?  FFS people!  Anyway my “fun” fact was “I am a Francophile and have just read Harry Potter in French”.  And I thought that was kind of cool until one of the biggest dumbarses looked at my card and said “Francophile?  Is that like a Pedophile?”  For a vague second I knew exactly how those people who mow down their work mates with machine guns must feel like.  It was the kind of event that made me want to re-evaluate every choice I had ever made in my life that had lead me to be in that place, at that time, swapping dumbarse cards with the terminally stupid.

Twice Baked Goats Cheese Soufflesp110 Mushroom & Potato Tarts

These.  Were.  Awesome. 

Damn, they were good!  I need to get these on high rotation. 

Potato and Mushroom Tartsp116 Bagna Cauda with Baby Vegetables

Mmmmm…salty creamy dip with vegies  AKA – All the good words. I loved this.  And the dip with the eggs?  Out of this world good. 

Bagna Caudap118 Instant Fondue with Roast Vegetables

And just when you thought the best was past, Valli goes and saves the best to last!

I went totally over the top with this.  Valli’s suggestion is roast vegetables.  Which I had but I also had grissini sticks, twiggy salami, roasted olives, potato chips…anything that can be dunked, should be dunked in this.  This is not only super tasty but so much fun. What a fabulous appetiser, give everyone a fork and allow them to tuck in!

Instant FondueI don’t think it’s any surprise that I have loved cooking from this book and there are so many recipes I will cook over and over.  My favorites?  The fondue above, the beef cheeks, the radicchio and gorgonzola risotto, the fish pie, the feta baked mushrooms, the recipe that made me like carrot soup.  This may be a little book but it is jammed with great recipes. 

Hmm…our December book club was going to be a recap on all of the books we have cooked.  I am so tempted to do the instant fondue….

What do you think?  Anything grab your fancy? What would you make?

Previous recaps of Slow are




I feel like I have been a bit more vitriolic this time.  I’m putting it down to reading that Marie Kondo book on The Magical Art of Tidying Up.  Don’t even get me started on her particlular brand of insanity but I think maybe I am cleaning out my closet mentally as well as physically.

Next up, I will be focussing on cooking through Persiana which is still, to my view, the best book we have ever done at Tasty Reads even though I liked Vall’s Lamb and Apricot Tagine better.  See you with the results of that in a year. 

Oh, do you have a favourite post on here?  In October I will be doing a LIVE reading of a post at a local literary event.  I have a couple of posts that I think might go down well in front of a live audience but please let me know what you think.  And if you are local, please don’t come, I am terrified enough about doing this as it is. 

 Have a great week!

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Duck Duck Curry

January may be over but I had to post one last quirky but delicious recipe. And this is a beauty.  You wouldn’t think to look at it that this duck curry is one of my Spice Peddler “Oh no, let’s go crazy” recipes.  But it is. So please join me on a Hop, Step and a Jump around the world as we take a look at this yummy duck curry.

Today is your day.
You’re off to Great Places!
You’re off and away!


The Hop – Reunion Island

 So guess what makes this duck curry so kooky?

Well, it’s got duck….duh!!!  And sweet potatoes.  So nothing odd there.  It’s got some sun-dried tomatoes which I have never used in a curry before but a tomato is a tomato right? But you know what else it’s got?  Wait for it…..vanilla beans!

 Who puts vanilla beans in a curry?

Well apparently the people of the island of Reunion do. 

And you know what? 

It works!!!!

The Step – Tahiti

So from the Indian Ocean, we’re going to fasten our seatbelts and stow our tray tables because we’re now off to another tiny island but this time in the French Polynesian part of the Pacific Ocean.

Simon, Tahiti….

 I guess the original recipe would use Madagascan vanilla beans but the Tahitian Vanilla beans which I got from the  team at the Spice Peddlers has a rich fruity, floral, slightly aniseedy flavour which I think combined really well with the vegetables and the ginger in the curry. 

Vanilla Duck Curry - Vegetables
Vanilla Duck Curry – Vegetables

The vanilla flavour here is not overpowering, it is an undertone.  Unless you were told there was vanilla in it you would know there was something there but probably not automatically guess it was vanilla. . As the people of Reunion and Tahiti  may say, it just adds that certain “je ne sais quoi”  to what would otherwise be a pretty standard curry.

Duck and Vanilla Curry2
Duck and Vanilla Curry2

 The Jump – Iran

 I served this with one of the recipes from Persiana by Sabrina Ghayour – the Chelo or Persian Basmati Rice. I was a bit disappointed by this as one of my favourite things from Vietnamese cooking is when you have claypot rice and you get those lovely chewy almost burnt bits of rice.  I really wanted my chelo to turn out like that.  Sadly that was not to be.

Mine looked like this:

Persian Basmati Rice2
Persian Basmati Rice2

You can see what it should have looked like here.

Still, I think I’m taking the failure pretty well….

Have a great week! 

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Duck and Vanilla Curry
A delicious, slightly spicy duck curry with an unexpected ingredient
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  1. 1/2 vanilla bean, halved lengthwise, seeds scraped out and reserved, bean cut into pieces about 1 cm long
  2. 2 teaspoons mild curry powder
  3. 1/2 teaspoon salt
  4. 4 duck breasts
  5. 2 tablespoons unsalted butter
  6. 3 medium onion, chopped (4 cups)
  7. 2 medium tomatoes, chopped (1 cup)
  8. 1 sweet potato peeled and cut into 1 cm cubes
  9. 2 to 3 sun-dried tomatoes, finely chopped
  10. 1 clove of garlic, finely chopped
  11. 1 tbsp ginger, grated
  12. 1 whole clove
  13. To garnish (optional)
  14. Chopped peanuts
  15. Chopped coriander
  1. Combine the vanilla seeds, curry powder and salt in a small bowl.
  2. Score the duck breasts on the skin side (ie run the knife over the duck skin to create a cross hatch pattern. Do not go through the skin to the actual meat.
  3. Rub the spice mixture on the duck breasts both skin and meat side.
  4. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown.
  5. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed.
  6. Remove the duck from the pan.
  7. Add the butter and allow it to melt.
  8. Add the onion; cook for 5 minutes, until it has softened, then add the garlic and ginger. Add the tomato, sweet potato, sun-dried tomatoes and the clove; cook uncovered until sweet potato is just tender then add the duck back to the pan and allow to warm through.
  9. Discard the clove and the pieces of vanilla bean before serving.
  10. Garnish with chopped peanuts and coriander.
Adapted from Traditional Réunionnais recipe via the Washington Post
Retro Food For Modern Times

Festive Duck Salad & Oscar’s Story

 A few of the recipes in Salads For All Seasons have odd names that have little bearing on the contents.  Take the Sportsman’s Saturday Salad I made a few weeks ago.  This one however is exactly what it says on the box.  With it’s gorgeous shades of green and red, it’s very festive.   It’s duck.  And it’s salad.

And it’s deeeelicious!!!

Festive Duck Salad2
Festive Duck Salad2

 I have a weird issue with duck.  I love to eat it.  Really love to eat it.  But I find it very hard to cook correctly.  I also have an issue in that we live very close to a lake.  The ducks there are so tame; when they see you coming they come racing all the way across the lake because you might have food for them.  Which we never do.  Because we already have two walking, barking dustbins that are more than ready to consume any scraps. But seeing them and particularly the ever so cute ducklings in Spring does make me feel a bit guilty about eating them.  Also I’m sure I heard somewhere that ducks mate for life and it always makes me sad that somewhere out there is a lonely duck who has lost the love of it’s life and will spend the rest of his or her life alone.

Ok, so now that I’ve put you off eating my yummy salad, let’s talk about something else for a while so we forget the lonely ducks.  

Oscar also has a complicated relationship with the birds on the lake.  The swans more than the ducks though. A swan at Williamstown beach had a go at Lulu when she was younger.  She keeps her distance.  He is just fascinated….
Oscar & The Swans 2 And now feels like a good time to tell you the Oscar  story because it is our personal Christmas miracle.

December 2012, I was working at a place that I hated and was day by day destroying my will to live.  Seriously.  One of the few days of joy in those last 6 months was that, as a team, we worked with the RSPCA on Santa Paws.  Santa Paws is a fabulous initiative where people bring in their pets for a photo with Santa that then gets printed onto Christmas cards, keyrings etc.  It’s pretty cool.  And not just dogs, people were bringing in goats and kittens and goldfish.  It was awesome. 

After our shift finished I asked if I could go have a look in the kennels. There was a very cute beagle but it was going to Beagle rescue the next day.  In the next cage was a big lolloping gangly boy who came running over and as soon as I patted him fell over for a belly rub.  And he was lovely and an incredibly weird combination of a Greyhound and a Staffordshire Bull Terrier.

Which seems like a combination that doesn’t work however you play it.  

But there he was.

Oscar Sleeping
Oscar Sleeping

And then I read the sign on his cage.  It said something like “I have been here for nearly 100 days and lots of people have looked at me; then they leave with their new puppy.  I just want a home with a family who loves me as much as I will love them.” 

OMG, it makes me cry even now. 

The poor little fucker was two years old and it was his third time at the RSPCA.  He had been born there; the last owners had brought him back because they could no longer afford to feed him.  We also strongly suspect he has been massively ill-treated because even now, he will cringe at any loud noise, like a door slamming for the wind, he is pretty much scared of his own shadow.

So I went home and Mark was “So how was it,  did you have a great time?”

And I started to tell him.  And I got as far as  “There was a dog and he had a sign…” and then I cried.  For hours.  And when he could finally get the story out of me, he cried.  And then he sighed and said  “So, when do we go get him?” Bear in mind at this time, we were living in a one bedroom apartment, and we already had one dog.  A second dog was also going to be a stretch and a real life changer, and not in a good way,  for us. But we reasoned, it would only be a couple of months until we moved into the house we were building so we all had a bit more room to breathe.  That couple of months turned out  to be nearly a year….

OscarBut who could resist that face? 

The next morning we took Lulu and we went to get him.  Our get-out card was that if Lulu hated him he couldn’t  come.  She is so bossy that we couldn’t have another dog that challenged her authority and fought with her all the time. 

So we drove for an hour in a huge rainstorm where you couldn’t even see ten metres in front of the car and I was really scared driving in such bad weather but I did it because I was so happy that we could take him home.  When we got there he came running up but then he turned away.  He was really disinterested in us – as if he was sick of investing in people who weren’t going to take him.

Mark liked him and Lulu didn’t kill him.  So it was pretty much a done deal that we were taking him. 

Until they told us that we couldn’t. 

Lulu and Oscar Front Door
Lulu and Oscar Front Door

Their  dog psychologist had deemed he was food possessive and could not be in a house with another dog. 

We argued and argued the point.  We said Lulu is such a dominant dog she would NEVER let anyone come between her and her food but they stood firm.  We could not take him. 

I cried all the way home. 

Oscar Lulu 2
Oscar Lulu 2

 About four days later, I got a call from the RSPCA.  “Are you the girl who wanted to buy Thor?” Oh, yeh, his former name was Thor….we didn’t want a dog called Thor so we renamed him.    Anyway, yes that was me.  “Well the psychologist has reevaluated him.  He’s  all yours.”

Two years on,  I can’t imagine life without him.  He is the sweetest, most gentle, most affectionate boy in the world.  With an increasing cheekiness as his confidence grows. He knows this is his home and I hope he knows we will never abandon him.  I am confident we have given him the best life he has ever had.  We love him to death and, yes, the sign was true, he absolutely loves us in return. 

If you’re wondering why so many of the photos show Osky sleeping or in some type of bed, it’s because greyhounds are surprisingly, incredibly lazy.  He and Lulu get walked for about an hour every day and we are lucky enough to have an off leash park close by where, ideally, he can run with another dog. Ten minutes of flat out running during the walk and that’s him done for the day.  He’ll snooze for most of the rest of the day, waking up only to eat.  And there’s always time for a cuddle…

Oscar Cuddles

And then, it’s time for a bit more snoozing….

Oscar in his PJ's
Oscar in his PJ’s

We might be good to get back to the salad now.  The original recipe is here if you want it. I wasn’t taken by the idea of orange and egg so I omitted the egg and added some cranberries to my version.  Also, I used homemade mayo, also from Salads from All Seasons but you can use store bought if you wish.  Having said that, this one is super easy and tasty! 

I cooked my duck according to the Gordon Ramsay recipe here and it worked pretty well.  It was certainly the most successful I have been with duck. 


Festive Duck Salad RecipeMayonnaise

Festive Duck Salad
Festive Duck Salad

You could also make this with some leftover turkey post-Christmas.  It will lack some of the richness of the duck but will still be pretty good!  

I”m going to try to get one more post in before the big day but just in case life gets in the way, Merry Christmas to you all from me and a special Christmas Angel. 

We both hope it’s fabulous.

Oscar Christmas
Oscar Christmas

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Festive Duck Salad
It's a festive duck salad!
Write a review
  1. 1 cup diced cooked duck
  2. 1/2 cup sliced celery
  3. zest from one orange
  4. 1 orange, peeled and cut into segments, all pith removed
  5. 1 cup rocket (arugula)
  6. 1/4 cup mayonnaise
  7. 1/2 tsp grated ginger
  8. 1/4 tsp ground nutmeg
  9. handful of black olives
  10. handful of cranberries
  1. Mix the mayonnaise, orange zest, ginger and nutmeg. Set aside in the fridge.
  2. Mix the duck, rocket, celery and orange.
  3. When ready to serve sprinkle with olives and cranberries and top with mayonnaise.
Adapted from Salad for All Seasons - Rosemary Mayne Wilson
Adapted from Salad for All Seasons - Rosemary Mayne Wilson
Retro Food For Modern Times





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