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Salamagundi

A layered salad of roasted duck and chicken, carrots, potatoes, peas, cucumber, tomatoes, celery, with a lemon‑mustard dressing.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Mustard and cucumber match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,281 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Salamagundi

Oven200 °C (400 °F, Gas 6)

Ingredients

Directions

Prepare the birds

  1. Preheat the oven to 200 °C (400 °F, Gas 6).

  2. Weigh the duckling.

  3. Prick the skin all over with a skewer or sharp fork.

  4. Place the duck breast-side down on a rack in a roasting tin.

  5. Roast the duck in the top of the oven, basting occasionally, for 20 minutes per 450 g (1 lb).

  6. Weigh the chicken.

  7. Place the chicken in a shallow roasting tin.

  8. Roast the chicken below the duck on the lowest shelf of the oven for 20 minutes per 450 g (1 lb) plus 20 minutes.

  9. Cool both the duck and chicken for 1–2 hours until cool enough to handle.

  10. Make a slit along each side of the breast bone of both the chicken and the duck.

  11. Remove and discard the skin.

  12. Carefully remove all the flesh from the carcasses.

  13. Cut the flesh of the birds into thin strips about 5 cm (2 inches) long.

Prepare the vegetables and dressing

  1. Cook the carrots in boiling water for 8 minutes until just tender.

  2. Drain the carrots and rinse them in cold water.

  3. Cook the potatoes in boiling water for 15 minutes until tender.

  4. Drain the potatoes and leave to cool, then dice finely.

  5. Whisk the oil, lemon juice, mustard and sugar together to make the dressing.

Layer and serve

  1. Choose a large oval platter for making up the salamagundi.

  2. Place the potato and peas in the bottom of the dish to give a flat base.

  3. Arrange the carrot strips or a layer of cucumber on top, following the oval shape of the platter.

  4. Pour over a little dressing.

  5. Arrange a layer of cucumber or carrot, slightly inside the first layer so that it may be easily seen.

  6. Top with more layers of chicken, peas, tomato slices, celery and duck.

  7. Make each layer smaller than the previous one so that the lowest layers can all be seen.

  8. Sprinkle each layer with dressing.

  9. Continue layering until all the ingredients are used up.

  10. If using the eggs, shell and halve them.

  11. Top each egg half with a little mayonnaise.

  12. Garnish with a few radish slices and stuffed olives, arranged around the edge of the dish.

Nutrition, whole recipe (rough)

722Calories
49 gProtein
24 gFat
81 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Pea1/2 cup (72g)62
Sugar1 tbsp (12.5g) granulated49
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Lemonjuice of 1 lemon (48ml)12
Celery1 stalk (40g)6
Olive1 large (4g)4
Mustard1 tsp (5g) yellow3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + cucumbertop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Peas + cucumbertop 5% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Chicken + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Duckling
Provides the rich, fatty meat that forms the main flavour of the layers.
Chicken
Supplies the lean, mild meat that makes up the bulk of the layers.
Potatoes
Form the firm, flat base layer that holds the salad together.
Vegetable oil
Carries flavour and gives the dressing a smooth, coating texture.
Lemon juice
Adds acidity that brightens the dressing and cuts the richness of the meat.
Eggs
Add optional richness and a firm, creamy contrast when topped with mayonnaise.

The step that matters

Prick the duck skin all over before roasting. Duck skin has a thick layer of fat under it. Pricking lets that fat drain out during roasting, so the meat cooks more evenly and the skin is not greasy and soggy.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, carrot, potato, mustard, sugar, peas, cucumber):

  1. Avocadofits better
  2. Limefits about as well
  3. Cherryfits about as well
  4. Lemonthe original

Fit is the average pairing score against chicken, carrot, potato, mustard, sugar, peas, cucumber. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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