Salade Provencale
A country inn recipe for Salade Provencale.
Ingredients
- 12 small new potatoes
- 1/4 cup extra virgin olive oil
- 1/2 tsp. salt
- 2 tsp. fresh ground pepper
- 1 duckling
- 1 orange, halved
- 1/2 lb. garlic Farmers sausage
- 1 whole garlic head
- 3/4 cup fresh parsley, chopped
- 1/2 cup red onion, chopped fine
- 1/2 cup black and green olives
- 1 1/4 cups vinaigrette
- 1 medium Savoy cabbage
Instructions
- 1
Preheat oven to 400F.
- 2
Prick potatoes with fork. Place olive oil in bowl and roll potatoes in oil. Sprinkle with salt and 1 teaspoon pepper.
- 3
Bake for 1 hour uncovered, turning occasionally.
- 4
Remove from heat. Let cool. Cut into chunks. Set aside.
- 5
Clean duck, rinse well and pat dry. Prick skin with fork. Rub duck with orange halves and sprinkle liberally with salt and pepper.
- 6
Place duck in roasting pan, breast side up. Roast for 1 hour.
- 7
While duck roasts, cook sausages in 2 quarts water in saucepan. Bring to a boil, reduce heat and simmer for 40 minutes.
- 8
Remove from water and let cool. Remove skin and cut into thick rounds. Cut rounds into quarters. Set aside.
- 9
Separate garlic cloves. Do not peel. Place in saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes.
- 10
Drain, allow to cool, and peel.
- 11
After duck has cooked, turn it over. Add garlic cloves to pan, cook an additional 10 minutes.
- 12
Transfer to platter and allow to cool. Remove skin and shred meat into chunks. Remove garlic cloves from pan and set aside.
- 13
Combine potatoes, parsley, red onions and vinaigrette and toss gently. Add 1 teaspoon ground pepper.
- 14
Add sausages, duck and garlic cloves. Fold all ingredients together gently.
- 15
Serve on a bed of cabbage leaves.