Did you ever make a duck salad in this way? Rub the bottom of the
salad bowl with a peeled onion, and squeeze in a few drops of lemon
juice. Put the cold bits of duck in the bowl with what you consider a
suitable amount of chopped whites of boiled eggs; over this sprinkle a
few quartered olives and a handful or so of capers, and then put in a
layer of chopped watercresses. Cover this with a layer of mayonnaise
and serve. Now if you want to use a little turkey meat, or a little
goose meat, or a little of each, to eke out what you have of cold
duck, go right ahead and do so. The salad will be just as good as when
duck alone is used and perhaps some will think it even better.