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.

Duck Salad (salade de canard) – recipe from 1914

Name: Duck Salad (salade de canard)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 300 g cold roast duck (cut into small triangles); 1 stalk celery (the white part, in strips); 1 pcs head lettuce (washed); 1 pot cress (washed); 2 pcs orange slices (each divided into 8 pieces); 1 tsp chopped olives; 1 tsp chopped parsley; 2 tbsp cooking oil; 1 tbsp vinegar; 2 dl mayonnaise (made from 2 egg yolks); salt (to taste); pepper (to taste)

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

Original 1914 recipe

Verbatim from the first edition of the Big Cookbook.

Facsimile of the 1914 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 422

kold and stang selleri hodesalat karse 2 appelsinskiver 1 teske hakket oliven 1 — — persille 2 spiseskeer salatolje 1 spiseske eddik mayonnaise av 2 eggeblommer salt pepper. Anden skjæres i smaa trekanter, det hvite av sellerien skjæres i strimler; blandes sammen og overheldes olje, eddik, salt og pepper, staar saaledes 1 time. Appelsinskiverne deles op i 8 dele, salaten og karsen vaskes. En salatbolle belægges med salatblade, læg karsen og appelsinstykkerne herpaa; dæk dette med et lag mayonnaise, læg herover den opskaarne and og selleri; resten av mayonnaisen lægges over, strøes med den hakkede persille og oliven.

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 468

(Salade de canard.) 1/2 kold and 1/2 stang selleri karse 1 liten teskål finskåren kål 2 appelsinskiver 1 teskje hakket oliven 1 — — persille 2 spiseskjeer salatolje 1 spiseskje eddik majones av 2 eggeplommer salt pepper. Anden skjæres i små trekanter, det hvite av sellerien skjæres i strimler, blandes sammen og overhelles olje, eddik, salt og pepper, står således 1 time. Appelsinskivene deles op i 8 deler, salaten og karsen vaskes. En salatbolle belegges med salatblade, legg karsen og appelsintykkene herpå; dekk dette med et lag majones, legg herover den opskårne and og selleri; resten av majonesen legges over, strøes med den hakkede persille og oliven.

Duck Salad (salade de canard)

About the dish

How to make it

Changes from the original

Time machine – what changed?

Community interpretations

Frequently asked questions

Related recipes

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