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Summer Dressing for Cold Chicken, Duck, Goose or Turkey
You need some good leftover poultry or meat jelly to make this properly.
Either from the leftovers from a beef roasting joint or better still from a duck you have steamed - see 'Duck Steamed & Crisp' (q.v.)
Summer Dressing for 6:.
3 teaspoons (15ml) Dijon Mustard
3 tablespoons; 70ml/3 fl oz - White Wine Vinegar
150ml/6 fl oz Groundnut Oil
150ml/6 fl oz Olive Oil
3 tablespoons of Duck or Beef Jelly - reserved from a roasting joint or duck steaming
1. Mix together the mustard and vinegar to form a smoot paste.
2. Whisk in all the other ingredients.
3. Season to taste with Salt & Pepper.