Recipe - Roberts Duck Salad Spread

2 Ducks
1 Dozen eggs; hardboiled
1 lg Bunch celery; chopped
1 Jar (8oz) sweet relish
3 cup Mayonnaise
2 ounce Lemon juice
Salt to taste
Pepper to taste
1 cup Chopped pecans (optional)

Boil ducks in salted water until meat falls off the bone. Chill. Remove
meat from bone and chop into bitesized pieces. Chop eggs and celery. Mix
eggs and celery with duck, relish, mayonnaise and lemon juice. Add more
mayonnaise, if needed. Salt and pepper to taste. Add chopped pecans and
chill until ready to serve. Serve with crisp crackers.

ROBERT M. GOFF

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.