Robert's duck salad spread

Yield: 36 Servings

Measure Ingredient
2 Ducks
1 Dozen eggs; hard-boiled
1 large Bunch celery; chopped
1 Jar (8-oz) sweet relish
3 cups Mayonnaise
2 ounces Lemon juice
Salt to taste
Pepper to taste
1 cup Chopped pecans (optional)

Boil ducks in salted water until meat falls off the bone. Chill. Remove meat from bone and chop into bite-sized pieces. Chop eggs and celery. Mix eggs and celery with duck, relish, mayonnaise and lemon juice. Add more mayonnaise, if needed. Salt and pepper to taste. Add chopped pecans and chill until ready to serve. Serve with crisp crackers.

ROBERT M. GOFF

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Similar recipes