Recipe Catalog
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Borscht with duck and mushrooms is a variation of classic Russian borscht enriched with deep flavor notes of mushrooms and the tenderness of duck meat. Its history roots in traditional Slavic cuisine, where borscht was considered both a daily and festive dish. In this recipe, white mushrooms add a rich aroma, while the duck makes the broth thick and hearty. The slight acidity of apple cider vinegar and tomatoes harmoniously balances the sweetness of beets, creating a layered taste. This dish is perfect for winter evenings, warming with its rich aroma and deep flavor palette. Borscht with duck and mushrooms can be served with fresh thyme and garlic, adding spicy nuances to its soft, velvety taste.
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Lean borscht with mushrooms and beans is an embodiment of Russian culinary tradition in its light and hearty form. This borscht stands out with its rich flavor thanks to the harmonious combination of sweet beets, tender mushrooms, and nutritious beans. Its roots trace back to the history of lean cuisine when during fasting periods housewives sought ways to prepare tasty and filling dishes without meat. Vegetable broth, cabbage, and aromatic herbs make it warming and satisfying. An ideal option for those who appreciate rich flavors without heavy ingredients. Served hot with rye bread or greens, it pleasantly warms and fills while remaining light and healthy.
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Vegetable borscht with pickled mushrooms is a bright and aromatic dish of Ukrainian cuisine that combines the rich taste of root vegetables, a slight acidity from apple vinegar, and the unique aroma of pickled mushrooms. Borscht has long been considered a symbol of home comfort and warm family lunches. Traditionally made with meat, this version is light yet rich thanks to the mushrooms. Beets give the borscht its characteristic ruby hue, while cabbage and celery add freshness and lightness. Pickled mushrooms add zest, making the flavor deeper and more layered. This borscht pairs perfectly with fresh herbs, sour cream, and rye bread. It not only warms on cool days but also delights with its rich flavors and healthy ingredients.
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Buckwheat noodles with vegetables, duck, and wood mushrooms is an exquisite dish of Pan-Asian cuisine that combines the rich flavor of tender duck, crunchy carrots, spicy chili peppers, and aromatic shiitake. Buckwheat noodles, popular in Japanese and Korean cuisine, add softness and a nutty note to the dish, while the sauce made from soy sauce, balsamic vinegar, and lemon juice deepens and enhances the flavor. Historically, such dishes emerged in Asia where noodles became the foundation of many gastronomic traditions. With its quick preparation and harmonious combination of ingredients, this dish is perfect for a cozy dinner or for serving in Pan-Asian restaurants.
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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.
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Recipe from Anatoly Malyshev, chef of the Villa pasta restaurant on Pyatnitskaya.
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Duck stew with mushrooms is a refined dish that combines the tenderness of duck meat with the rich aroma of mushrooms. This combination harks back to traditional cuisine where game was complemented by forest gifts, creating warm and rich flavor compositions. The browned duck infused with smoky notes pairs smoothly with juicy champignons, sweet ramiro peppers, and spicy garlic. The finishing touch is a sauce made from cream cheese, mustard, and soy sauce that adds softness and harmony to the taste. The dish is perfect for cozy family dinners or festive gatherings when you want something special yet easy to prepare.
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The chef of the Red Wall restaurant shared the recipe with us for the O2 festival menu.
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Saffron pappardelle with shiitake mushrooms, sun-dried tomatoes, spinach, and duck is a refined dish of Italian cuisine that combines depth of flavors and aromas. Saffron gives the pasta a warm golden hue and a slight spiciness, while the duck with mushrooms and tomatoes creates a rich composition. The light creamy texture of the sauce harmoniously binds the ingredients together, and the spinach adds freshness. This dish is suitable for a festive dinner or a romantic evening, providing a sense of gastronomic luxury. It is finished with thin slices of parmesan that highlight the richness of flavor.
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A complex dish based on mushrooms, duck and tomatoes. Place it in the middle of the table and serve with tasty bread - it's good for dipping in the ragout sauce.
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Duck stuffed with buckwheat and mushrooms is a refined dish of European cuisine that combines rich aromas and textures. The history of this preparation dates back to traditional peasant recipes that used accessible ingredients to create hearty and comforting meals. Buckwheat with mushrooms fills the meat with depth of flavor, while the garlic marinade adds spiciness and an appetizing crust. The roasted duck becomes tender, juicy, and infused with the aromas of the stuffing. This dish is perfect for a festive dinner or family gathering, highlighting an atmosphere of coziness and tradition. It is served with seasonal vegetables or berry sauces, enhancing the harmony of flavors and making the meal even more festive.
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Duck soup with mushrooms is a refined dish of European cuisine, embodying the harmony of rich broth and aromatic forest mushrooms. Historically, duck dishes were valued for their rich flavor and nutrition, and the combination with mushrooms gives the soup a special depth. The base is a strong broth made from duck and fragrant onion, then complemented by sautéed mushrooms, ginger, and pepper. The finished soup surprises with the balance of tender duck meat, earthy mushroom tones, and a hint of spice. It is perfect as a warming lunch in cool weather and pairs harmoniously with fresh bread or greens. This soup is a true gastronomic delight that can impress even discerning gourmets.
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Duck liver with mushrooms is a dish rooted in European culinary traditions, where harmony of flavors and elegance of presentation are valued. The tender liver, quickly fried to a light crust, reveals its richness and velvety texture, while the mushrooms—white, chanterelles, and morels—add a refined earthy note. Shallots and parsley bring freshness; garlic and allspice enhance the aroma; and sea salt highlights the natural notes of each ingredient. Serving on arugula greens makes the dish elegant and light. Duck liver with mushrooms is not just a gastronomic masterpiece but also an expression of love for the art of combining simple ingredients to create a rich, noble taste.
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Duck breast with a garnish of celery root, mango, and white mushrooms is an exquisite dish of Chinese cuisine that combines the noble taste of duck with delicate and aromatic ingredients. Historically, duck holds a special place in Chinese traditions, symbolizing abundance and prosperity. In this recipe, it acquires a crispy golden crust while its juiciness is complemented by caramelized mango, roasted celery, and sautéed white mushrooms. Pomegranate sauce adds a subtle tartness to the dish, while pistachios and microgreens complete the composition by adding texture and freshness. The perfect combination of flavors makes this dish not only a gastronomic delight but also a culinary masterpiece worthy of a festive table.
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Peking duck is a dish that captivates gourmets with its crispy aromatic skin and tender meat. This classic representative of Chinese cuisine hails from imperial palaces where it was served in a ceremonial setting. The marinade of honey, soy sauce, rice vinegar, and sesame oil gives the meat a rich sweet-salty flavor with subtle nutty notes. Roasted in the oven, the duck takes on a golden hue and incredible juiciness. Served with thinly sliced cucumbers and fruit sauce completes the perfect harmony of flavors, creating an authentic atmosphere of a Chinese feast. An ideal choice for special evenings when you want to impress guests with an exquisite culinary masterpiece.
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