| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 36 | Servings | |
INGREDIENTS
| 2 | Ducks | |
| 1 | Dozen eggs; hard-boiled | |
| 1 | lg | Bunch celery; chopped |
| 1 | Jar (8-oz) sweet relish | |
| 3 | c | Mayonnaise |
| 2 | oz | Lemon juice |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | c | Chopped pecans (optional) |
INSTRUCTIONS
Boil ducks in salted water until meat falls off the bone. Chill. Remove meat from bone and chop into bite-sized 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.
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