Olivier with duck
10 servings
30 minutes
Recipe by the chef of the Moscow restaurant "Pavilion" Vitaly Kovalev
1
First, you need to marinate the duck fillet. For this, mix vegetable and sesame oil, garlic, ginger root, onion, coriander, cayenne pepper, soy sauce, and honey in a shallow container. Then place the duck fillet in it, cover the container with a lid or plastic wrap and put it in the fridge to marinate for at least a day. The longer the meat marinates, the juicier and more aromatic it will be.
- Vegetable oil: 15 ml
- Sesame oil: 15 ml
- Garlic: 5 g
- Ginger: 5 g
- Dried green onions: 3 g
- Ground coriander: 1 g
- Cayenne pepper: pinch
- Soy sauce: 55 ml
- Honey: 5 g
- duck breast: 400 g
2
Take the duck fillet out of the fridge and fry it in a hot pan to medium doneness, then slice it thinly.
- duck breast: 400 g
3
Boil carrots, potatoes, and eggs, let them cool, and cut into small cubes. Also cut pickled and fresh cucumbers into small cubes.
- Potato: 200 g
- Chicken egg: 4 pieces
- Carrot: 150 g
- Cucumbers: 200 g
- Pickles: 200 g
4
Drain the canned green peas in a sieve to remove excess liquid.
- Canned green peas: 100 g
5
Mix all prepared ingredients except for the duck with a silicone spatula to avoid breaking their shape. Add mayonnaise, salt, and pepper to taste. Place the duck fillet on top.
- duck breast: 400 g
- Quail egg: 10 pieces
- Soy sauce: 55 ml
- Cayenne pepper: pinch