Duck Olivier
Salads • French
Description
A recipe from the chef of a popular American restaurant by the name of 'The Pavilion', John Smith.
Ingredients
- Potato 5 oz
- Chicken Egg 4 pieces
- Cucumbers 5 oz
- Pickled Cauliflower 5 oz
- Carrot 5 oz
- Canned Mushroom Soup 5 oz
- Quail Egg 10 pieces
- Duck Breast 15 oz
- Vegetable Oil 0 fl oz
- Sesame Oil 0 fl oz
- Garlic 0 oz
- Ginger 0 oz
- Dried onion powder 0 oz
- Ground coriander 0 oz
- Cayenne Pepper a pinch
- Soy Sauce 0 fl oz
- Honey 0 oz
Step-by-Step Guide
Step 1
First, the duck fillet needs to be marinated. For this, mix vegetable oil and sesame oil, garlic, ginger root, onion, coriander, cayenne pepper, soy sauce, and honey in a shallow container. Then, place the duck fillet in the mixture, cover the container with a lid or plastic wrap, and refrigerate it to marinate for at least 24 hours. The longer the meat marinates, the juicier and more flavorful it will be.
Step 2
Remove the duck breast from the refrigerator and sear it in a hot skillet until it reaches medium doneness, then slice it thinly.
Step 3
Boil the carrots, potatoes, and eggs, let them cool, and then dice them into small cubes. Also, dice the pickles and fresh cucumbers into small cubes.
Step 4
Drain the canned green peas in a colander to remove excess liquid.
Step 5
Gently mix all the prepared ingredients, except for the duck, using a silicone spatula to avoid breaking their shape. Add mayonnaise, and season with salt and pepper to taste. Top with the duck fillet.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!