Duck Or Pheasant Salad - cooking recipe

Ingredients

1 (11 oz.) can mandarins, drained
2 Tbsp. plum wine or brandy
1/2 red onion
1/4 tsp. cayenne pepper
1/4 tsp. chopped tarragon
2 c. cooked duck or pheasant
2 Tbsp. olive oil
1 tsp. sugar
salt and pepper to taste
water cress and endive

Preparation

Mix all ingredients but water cress and endive, refrigerate for 2 to 4 hours.
Arrange on bed of water cress and endive mixture.
Serves 4.