Salad with duck breast and milk mushrooms
5 servings
60 minutes
Salad with duck breast and mushrooms is an exquisite dish of European cuisine that combines the tenderness of duck meat, the piquancy of salted mushrooms, and the velvety texture of vegetables. Its origin can be linked to the gastronomic traditions of French cuisine, where duck is a favorite ingredient. The flavor of the salad is multifaceted: the softness of potatoes and carrots is complemented by the saltiness of the mushrooms, while the creamy structure of mayonnaise unites all ingredients into a harmonious ensemble. This dish is perfect for a festive dinner or a romantic evening, highlighting the sophistication of taste preferences. The decoration with egg yolk and herbs gives the salad aesthetic completeness, making it worthy not only for a festive table but also for a restaurant menu.
1
Boil the chicken breast in salted water and let it cool. Boil the potatoes and carrots in their skins and peel them.
- Duck breast: 200 g
- Potato: 200 g
- Carrot: 100 g
2
Cut the duck breast and salted mushrooms into thin strips, grate the vegetables on a coarse grater, and the egg on a fine grater. Layer them in order - potatoes, breast, mushrooms, egg, carrot. Spread mayonnaise on each layer.
- Duck breast: 200 g
- Salted milk-cap mushrooms (gruzdi): 100 g
- Potato: 200 g
- Chicken egg: 2 pieces
- Carrot: 100 g
- Mayonnaise: 250 g
3
Finally, garnish with egg yolk and herbs.
- Chicken egg: 2 pieces
