Molded Cold Duck Salad

Serves: 8
Total Calories: 115


1 1/4 cups water boiling
1 (6-ounce) package raspberry jello
1 3/4 cups cold duck
1 (16-ounce) can mandarin orange segment drained
Curly endive (chicory)
Frosted Grapes


At least 5 hours or up to 1 day before serving:

In a medium bowl, pour boiling water over gelatin. Stir until gelatin is dissolved. Add cold duck. Chill until mixture mounds when dropped from a spoon. Skim off any foam from surface.

Stir in orange segments. Pour into a 4-cup ring mold. Cover and chill at least 4 hours or until 30 minutes before serving.

About 30 minutes before serving:

Unmold salad onto a chilled serving plate. Garnish with endive and grapes. Refrigerate until ready to serve.

Nutritional Facts:

Serves: 8
Total Calories: 115
Calories from Fat: 0

This Molded Cold Duck Salad recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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