Salamagundi

Ingredients

 * duckling - 1 weighing about 2.3 kg (5 lb)
 * chicken - 1 weighing about 2 kg (4 lb)
 * carrots - 450 g (1 lb) cut into 0.5 cm, batons
 * potatoes - 450 g (1 lb) peeled
 * vegetable oil - 150 ml
 * lemon juice - 5 tbsp
 * mustard powder - a pinch
 * sugar - a pinch
 * peas - 450 g (1 lb) shelled and cooked
 * cucumber - 1 sliced
 * tomatoes - 225 g (8 oz) thinly sliced
 * celery - 4 sticks thinly sliced
 * eggs - 4 hard-boiled, optional
 * mayonnaise - optional
 * slices of stuffed olives and radishes - to garnish.

Directions

 * 1) Pre-heat oven to 200 °C / 400 °F / gas 6.
 * 2) Weigh the duckling, prick the skin all over with a skewer or sharp fork.
 * 3) Place breast-side down on a rack in a roasting tin.
 * 4) Roast in the top of the oven, basting occasionally, for 20 minutes per 450g (1 lb).
 * 5) Weigh the chicken.
 * 6) Place in a shallow roasting tin and roast below the duck on the lowest shelf of the oven for 20 minutes per 450g (1 lb) plus 20 minutes.
 * 7) Cool both for 1-2 hours until cool enough to handle.
 * 8) Make a slit along each side of the breast bone of both the chicken and the duck.
 * 9) Remove and discard the skin.
 * 10) Carefully remove all the flesh from the carcasses and cut the flesh of the birds into thin strips about 5 cm (2 inches) long.
 * 11) Cook the carrots in boiling water for 8 minutes until just tender.
 * 12) Drain and rinse in cold water.
 * 13) Cook the potatoes in boiling water for 15 minutes until tender.
 * 14) Drain and leave to cool, then dice finely.
 * 15) Make the dressing by whisking the oil, lemon juice, mustard and sugar together.
 * 16) Choose a large oval platter for making up the salamagundi.
 * 17) Place the potato and peas in the bottom of the dish to give a flat base.
 * 18) Arrange the carrot strips or a layer of cucumber on top, following the oval shape of the platter.
 * 19) Pour over a little dressing.
 * 20) Next, arrange a layer of cucumber or carrot, slightly inside the first layer so that it may be easily seen.
 * 21) Top with more layers of chicken, peas, tomato slices, celery and duck.
 * 22) Make each layer smaller than the previous one so that the lowest layers can all be seen.
 * 23) Sprinkle each layer with dressing.
 * 24) Continue layering until all the ingredients are used up.
 * 25) If using the eggs, shell and halve them, then top each half with a little mayonnaise.
 * 26) Garnish with a few radish slices and stuffed olives, arranged around the edge of the dish.