Robert's duck salad spread
36 Servings
Ingredients
Quantity | 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) |
Directions
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, .
Related recipes
- Baking powder biscuits (roberts)
- Barbecue sauce with beer robert
- Corn pudding robert
- Flaky pie pastry robert
- Koteletts robert
- Mississippi cornbread robert
- Raisin sauce robert
- Red potato & green bean salad robert
- Robert e. lee cake
- Robert may's salmon
- Robert mitchum's eggnog
- Robert sauce
- Robert taylor's roast pheasant
- Robert's chili
- Robert's instant salad
- Robert's julmumma
- Robert's spice blend
- Southern coleslaw robert
- Strawberry-cheese salad robert
- Veal tenderloin robert