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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 422) → Modernised~78% of the text changedremovedadded
kold and 300 g kald andestek (skåret i små trekanter). 1 stang selleri stangselleri (det hvite, i strimler). 1 stk hodesalat (vasket). 1 potte karse (vasket). 2 stk appelsinskiver (delt i 8 deler hver). 1 teske hakket oliven ts hakkede oliven. 1 — — persille ts hakket persille. 2 spiseskeer salatolje ss matolje. 1 spiseske eddik ss eddik. 2 dl mayonnaise av (av 2 eggeblommer eggeplommer). salt pepper. Anden skjæres (etter smak). pepper (etter smak). Skjær anden i smaa trekanter, små trekanter og det hvite av sellerien skjæres i strimler; blandes strimler. Bland sammen og overheldes hell over olje, eddik, salt og pepper, staar saaledes pepper. La stå å trekke i 1 time. Appelsinskiverne deles op time.. Vask hodesalat og karse. Del appelsinskivene i 8 dele, salaten og karsen vaskes. En deler hver.. Dekk en salatbolle belægges med salatblade, læg karsen salatblader. Legg karse og appelsinstykkerne herpaa; dæk dette appelsinstykker over, og dekk med et lag mayonnaise, læg herover mayonnaise.. Legg den opskaarne and marinerte anden og selleri; sellerien over, dekk med resten av mayonnaisen lægges over, strøes med den hakkede og strø over hakket persille og oliven.

Note on Modernised

Mengder er anslått og omregnet til moderne enheter; mayonnaise angitt i dl. «Salatolje» er moderne matolje. Trinnene er skrevet om til moderne norsk, men rekkefølge og lagdeling følger originalen.

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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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