Duckling and potato salad
As has been my family’s practice since moving to the suburb, we had roast duckling for our New Year’s Eve dinner. We had a 2-kilo bird which I served the usual way (last year’s recipe here). By the time dinner was over, the leftovers–mostly small pieces of meat–were not enough to make a stir-fry for today’s lunch. Since my husband has to have his dose of potato salad every New Year’s Eve (I don’t know why; he can’t explain it either), I decided to toss the leftover roast duckling with some boiled baby potatoes. The interval between dinner and midnight was just enough to chill the salad. We had it with some ham, fruits and a dessert similar to mandarin orange royale except that we subsituted canned peach halves for the mandarin orange segments.
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