The Estate Tableat Copperopolis
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Other · Salad

Game Bird Winter Salad

Wild duck or pheasant legs simmered until the meat slides off the bone, shredded and tossed with an orange and mustard dressing over winter greens. A hard-working bird becomes a light, bright salad.

  • YieldServes 4 as a main salad, or 6 as a starter
  • Hands-on55 min
  • Total3 h 24 min
  • Difficulty

Ingredients

Poached bird

  • 1wild duck, about 1.2 kg, whole
  • 2 tbspgrapeseed oil
  • 1carrot, roughly chopped
  • 1 stalkcelery, roughly chopped
  • 1onion, small, roughly chopped

Dressing

  • 1orange, zest peeled in thin strips, then juiced
  • 1 tbspwhole grain mustard
  • 60 mlolive oil, 4 tbsp
  • to tastesalt
  • to tasteblack pepper, freshly ground

Salad

  • 150 gmixed salad greens
  • 50 gpine nuts, about 6 tbsp, toasted

Contains

  • Tree nuts
  • Mustard
  • Celery
  • Pine nut
  • Olive
  • Grapes
  • Citrus fruits (any)
  • Orange
  • Onion family (any)
  • Onion
  • Cabbage family (any)
  • Lettuce
  • Carrot
  • Turmeric
  • Black and white pepper
  • Poultry and birds (any)
  • Duck

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh

Texture

  • Tender-braised
  • Crunchy

Equipment

  • Stovetop
  • Dutch oven

Season

  • Fall
  • Winter

Occasion

  • Entertaining

Effort

  • 45–90 min active
  • Over 3 hours total
  • Difficulty 2
  • Needs advance prep
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: low
  • Fat: high
  • Fiber: low
  • Sodium: low

Budget

  • Budget: moderate

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