Duckling and potato salad

January 1, 2005 
Filed under Purely experimental

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To make this salad, you will need about two dozens of baby potatoes. Wash and scrub them well then boil in plenty of salted water. Cool them completely then cut each in half. Drain a small can of crushed pineapples. Place the halved baby potatoes, drained pineapples and about a cup and a half of diced roast duckling meat in a large bowl. Season with some salt and ground white pepper. Add a teaspoonful of chopped parsley and enough mayonnaise (that’s an update; forgot that when I first posted the recipe) and toss everything together. Chill before serving.

I tell you, small potatoes are more flavorful, especially with the skin on. And, with potatoes this small, the skin is paper-thin. Served with duck meat, which tastes many times better than chicken meat, they make a wonderful cold salad.

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