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Duck Salad (salade de canard)

Erken's duck salad from 1914: cold duck in triangles and shredded celery are marinated 1 hour in oil, vinegar, salt, and pepper, then layered in a salad bowl with lettuce leaves, cress, orange pieces, and mayonnaise, and sprinkled with chopped parsley and olives.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 422 (falt i det fri)

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About the dish

A French-inspired salad from Erken's chapter on salads and entremets, made from the leftovers of roast duck. Such "salades" were an elegant way to use up cold poultry from the party dinner.

How to make it

  1. 1

    Marinate duck and celery

    Cut the duck into small triangles and the white part of the celery into strips. Mix together and pour over oil, vinegar, salt, and pepper. Let stand to marinate for 1 hour.

  2. 2

    Prepare the greens

    Wash the lettuce and cress. Divide each orange slice into 8 pieces.

  3. 3

    Layer up

    Line a salad bowl with lettuce leaves. Arrange the cress and orange pieces on top, and cover with a layer of mayonnaise.

  4. 4

    Finish

    Add the marinated duck and celery, cover with the rest of the mayonnaise, and sprinkle with chopped parsley and olives.

Changes from the original

Quantities are estimated and converted to modern units; mayonnaise given in dl. "Salatolje" is modern cooking oil. The steps have been rewritten into modern Norwegian, but the order and layering follow the original.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 422) → 1949 (korrekturlest, s. 468)~42% av teksten endretfjernetlagt til
(Salade de canard.) 1/2 kold and 1/2 stang selleri hodesalat karse 1 liten teskål finskåren kål 2 appelsinskiver 1 teske teskje hakket oliven 1 — — persille 2 spiseskeer spiseskjeer salatolje 1 spiseske spiseskje eddik mayonnaise majones av 2 eggeblommer eggeplommer salt pepper. Anden skjæres i smaa små trekanter, det hvite av sellerien skjæres i strimler; strimler, blandes sammen og overheldes overhelles olje, eddik, salt og pepper, staar saaledes står således 1 time. Appelsinskiverne Appelsinskivene deles op i 8 dele, deler, salaten og karsen vaskes. En salatbolle belægges belegges med salatblade, læg legg karsen og appelsinstykkerne herpaa; dæk appelsintykkene herpå; dekk dette med et lag mayonnaise, læg majones, legg herover den opskaarne opskårne and og selleri; resten av mayonnaisen lægges majonesen legges over, strøes med den hakkede persille og oliven.

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Frequently asked questions

What kind of duck is used?
Cold, fully roasted duck cut into small triangles. The dish is therefore well suited to using up leftover roast duck.
Why does the dish take 85 minutes?
The assembly itself is quick, but the duck and celery strips must be marinated in oil, vinegar, salt, and pepper for 1 hour before they go into the salad.
How is the salad assembled?
A salad bowl is lined with lettuce leaves, then cress and orange pieces (2 orange slices divided into 8), a layer of mayonnaise, then duck and celery, and finally the rest of the mayonnaise, sprinkled with chopped parsley and olives.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 422, in the chapter on salads.

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