Serves: 8
Total Calories: 115
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.
This Molded Cold Duck Salad recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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