Cold Duck Salad with Lucy’s Dressing

Name: Cold Duck Salad with Lucy’s Dressing
Yield: Serves 4
Ingredients: ½ tablespoon French mustard; 8 ounces cooked fava beans (unless they are very young, remove the skins—the bright green is attractive with the peppers); 1 clove garlic, crushed; juice of ½ lemon; 2 red peppers; ½ tablespoon ginger syrup; 5 ounces cooked duck meat (about 1 cup); salt and pepper; olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a great way of using up leftover duck and is delicious as an appetizer or lunch dish. The dressing is named after my young friend Lucy Tibbitts who helped me invent it at one of her mother’s lunch parties. If you can’t find fava beans use peas instead.

Ingredients

5 ounces cooked duck meat (about 1 cup)
2 red peppers

Lunch
Starter
Winter
Leftovers
Autumn
Gluten-free

Method

Cut the duck into enticing pieces; broil your peppers, remove and discard the skins, and slice into strips.

Make a dressing by mixing the mustard, garlic, lemon juice, salt and pepper, and ginger syrup together, trickling in the olive oil to form a smooth dressing—use a lot of muscle!

Mix the pepper strips and the fava beans together and dress with two thirds of the dressing. Ar