Salade Provencale
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
Preheat oven to 400 F.
Prick potatoes with fork. Place olive oil in bowl and roll potatoes in oil. Sprinkle with salt and 1 teaspoon pepper. Bake for 1 hour uncovered, turning occasionally. Remove from heat. Let cool. Cut into chunks. Set aside.
Clean duck, rinse well and pat dry. Prick skin with fork. Rub duck with orange halves and sprinkle liberally with salt and pepper. Place duck in roasting pan, breast side up. Roast for 1 hour.
While duck roasts, cook sausages in 2 quarts water in saucepan. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from water and let cool. Remove skin and cut into thick rounds. Cut rounds into quarters. Set aside.
Separate garlic cloves. Do not peel. Place in saucepan and cover with water.
Bring to a boil, reduce heat and simmer 5 minutes. Drain, allow to cool, and peel. After duck has cooked, turn it over. Add garlic cloves to pan, cook an additional
10 minutes. Transfer to platter and allow to cool. Remove skin and shred meat into
chunks. Remove garlic cloves from pan and set aside.
Combine potatoes, parsley, red onions and vinaigrette and toss gently. Add 1 teaspoon ground pepper. Add sausages, duck and garlic cloves. Fold all ingredients together gently. Serve on a bed of cabbage leaves.
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