Salad with dried duck, vegetables and honey-mustard dressing
2 servings
15 minutes
This refined salad with dried duck, vegetables, and honey-mustard dressing is the embodiment of flavor harmony. The dried duck, with its rich and slightly salty taste, pairs beautifully with juicy vegetables, fresh salad leaves, and the spiciness of red onion. The light acidity of lemon juice in the dressing adds freshness, while honey provides an exquisite sweetness that contrasts with the grainy mustard, creating a perfect balance. The origins of this dish trace back to Russian cuisine, where the combination of meat with natural ingredients is traditionally valued. The salad is suitable for both a light dinner and an elegant presentation on a festive table. It impresses not only with its rich flavor but also with its presentation—the vibrant colors of the ingredients turn it into a true gastronomic work of art.
1
Boil the eggs in boiling water for 5 minutes, then cut them in half.
- Quail egg: 10 pieces
2
Do the same with the tomatoes.
- Cherry tomatoes: 10 pieces
3
Tear the salad, slice the cucumber into ribbons, and cut the onion into rings.
- Mixed salad leaves: 1 piece
- Cucumbers: 1 piece
- Red onion: 0.5 head
4
Slice the duck into thin pieces. Arrange everything on a plate.
- Dry-cured duck: 50 g
5
Put honey, olive oil, mustard, and lemon juice into a jar or another container, close the lid, shake well to get a thick and homogeneous sauce. Add salt and pepper. Dress the salad before serving.
- Honey: 1 teaspoon
- Olive oil: 2 tablespoons
- Lemon juice: 1 teaspoon
- Wholegrain mustard: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
