Cover and chill until very cold. Taste for salt and pepper and serve garnished with dill sprigs. This is from 'A good day for soup', Jeannette Ferrary and Louise Fiszer, Chronicle Books, 1996. This can be prepared the day before. Serve with a little crusty bread and butter.
Main Course Serve with plenty of wine, red or white.
A cold salad of roast duck, perhaps Thai-style, with lots of spanish onion, little cherry tomatoes, coriander and basil, dressed with fish sauce, lemon juice, ginger, garlic and a little sugar. Serve with glass noodles or sticky rice. Garnish with crumbled toasted peanuts. The amounts are deliberately vague as I always make this one up as I go. Allow 1 2kg duck per 4 people.