RCI-SN.003.0223.001
Salamagundi
right|Salamagundi
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- duckling - 1 weighing about 2.3 kg (5 lb)1 unit
- chicken - 1 weighing about 2 kg (4 lb)1 unit
- carrots - 450 g (1 lb) cut into 0.5 cm1 unitbatons
- potatoes - 450 g (1 lb) peeled1 unit
- vegetable oil - 150 ml1 unit
- lemon juice - 5 tbsp1 unit
- mustard powder - a pinch1 unit
- sugar - a pinch1 unit
- peas - 450 g (1 lb) shelled and cooked1 unit
- cucumber - 1 sliced1 unit
- tomatoes - 225 g (8 oz) thinly sliced1 unit
- celery - 4 sticks thinly sliced1 unit
- eggs - 4 hard-boiled1 unitoptional
- mayonnaise - optional1 unit
- of stuffed olives and radishes - to garnish.1 slices
Method
1
Preheat oven to 180°C (350°F). Place duckling and chicken in a large roasting pan, rub with a pinch of salt and pepper, and roast until cooked through, approximately 90 minutes total; duck typically requires slightly longer than chicken.
90 minutes
2
While poultry roasts, heat vegetable oil in a large saucepan and add carrot batons and peeled potatoes, cooking gently until tender, approximately 20–25 minutes; season with salt and pepper to taste.
3
Whisk together lemon juice, mustard powder, sugar, and a pinch each of salt and pepper in a small bowl to create a vinaigrette dressing.
2 minutes
4
Once cooked, remove duckling and chicken from the oven and allow to cool slightly, then carve the meat from the bones into bite-sized pieces.
5
Drain the cooked carrots and potatoes thoroughly, then toss them gently with the vinaigrette dressing and cooked peas in a large mixing bowl.
6
Add the carved poultry meat to the vegetable mixture, then fold in the sliced cucumber, tomatoes, and celery with care to avoid breaking the vegetables.
7
Adjust the seasoning of the mixture by tasting and adding more salt, pepper, or lemon juice as needed to achieve balance.
2 minutes
8
Transfer the salamagundi to a large serving dish or platter, arranging it in a visually appealing mound or layered presentation.
3 minutes
9
Slice the hard-boiled eggs and scatter them over the top of the dish, along with stuffed olives and radish slices as garnish.
2 minutes
10
Serve at room temperature or slightly chilled, with mayonnaise offered on the side for diners to add as desired.