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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
Modernised → 1949 (proofread, p. 468)~80% of the text changedremovedadded
300 g kald andestek (skåret i små trekanter). 1 (Salade de canard.) 1/2 kold and 1/2 stang stangselleri (det hvite, i strimler). 1 stk hodesalat (vasket). 1 potte selleri karse (vasket). 1 liten teskål finskåren kål 2 stk appelsinskiver (delt i 8 deler hver). 1 ts hakkede oliven. 1 ts teskje hakket persille. 2 ss matolje. oliven 1 ss eddik. — — persille 2 dl mayonnaise (av spiseskjeer salatolje 1 spiseskje eddik majones av 2 eggeplommer). eggeplommer salt (etter smak). pepper (etter smak). Skjær anden pepper. Anden skjæres i små trekanter og trekanter, det hvite av sellerien skjæres i strimler. Bland strimler, blandes sammen og hell over overhelles olje, eddik, salt og pepper. La stå å trekke i pepper, står således 1 time.. Vask hodesalat og karse. Del appelsinskivene time. Appelsinskivene deles op i 8 deler hver.. Dekk en deler, salaten og karsen vaskes. En salatbolle belegges med salatblader. Legg karse og appelsinstykker over, salatblade, legg karsen og appelsintykkene herpå; dekk dette med et lag mayonnaise.. Legg majones, legg herover den marinerte anden opskårne and og sellerien over, dekk med selleri; resten av mayonnaisen og strø over hakket majonesen legges over, strøes med den hakkede 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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