Olivier with duck breast
4 servings
20 minutes
Olivier with duck breast is an exquisite version of the classic Russian salad that gains a new flavor from the smoked duck meat. The history of Olivier dates back to the 19th century when French chef Lucien Olivier created it at the Moscow restaurant 'Hermitage'. Traditionally made with boiled vegetables, pickled cucumbers, and mayonnaise, the addition of duck breast gives the dish a rich smoky aroma and tender texture. The salad is perfect for festive gatherings, impressing with the combination of salty cucumbers, sweet carrots, and soft duck meat. It pairs wonderfully with rye bread and chilled drinks. Served in a mound, it pleases the eye and becomes the centerpiece of the table while preserving Russian culinary traditions with an elegant modern twist.
1
Boil potatoes and carrots in salted water until cooked, cool, peel, and chop finely. Peel and chop the onion.
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 1 head
2
Cut the duck fillet into cubes. Dice the cucumbers. Place the vegetables, green peas, and meat in a deep bowl, season with salt, dress with mayonnaise, and mix. Serve the Olivier salad in a mound in a salad bowl.
- Smoked duck breast: 200 g
- Pickles: 1 piece
- Canned green peas: 150 g
- Salt: to taste
- Mayonnaise: 200 g