Recipe Catalog
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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.
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This original version of Olivier salad with duck traces back to the traditions of Russian cuisine in the 19th century and reflects the sophistication of ancient recipes. Inspired by the legacy of I.I. Oblomov's nanny, it features the delicate taste of duck slices harmoniously combined with classic ingredients: potatoes, carrots, eggs, and crunchy cucumbers. Antonovka apple adds a subtle tang that highlights the rich texture of the dish. Delicate smoked ham gives the salad a noble depth of flavor, while light mayonnaise binds all components together. Perfect for both festive gatherings and cozy family dinners, it evokes warm memories of old Russian feasts. This salad is a true gastronomic journey into history where each ingredient reveals its role in creating a harmonious ensemble of flavors.
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Shosha is a village in the Konakovsky district of the Tver region. The local variation of Olivier actually has nothing to do with the specialties of the Tver region. Paul learned the prefix "Shoshin-style" from the recipe by birthright - the chef of the local restaurant "Shosha" Sergey Uvarov came up with the idea of mixing wild duck, crab and ham in Olivier. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Shosha"
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The recipe was shared with us by Dmitry Akhmetov, chef of the wine bars Brix and Easy Brix.
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This exquisite French recipe embodies sophistication and richness of flavors. The dried duck breast, tender and juicy, acquires a golden crust when fried and then retains its warmth in the oven. The red wine sauce, infused with the aromas of shallots, coriander, and balsamic vinegar, adds a deep, slightly tangy note to the dish. Caramelized kumquat, with its subtle citrus undertone, balances the flavor by adding sweetness and refined acidity. This delicacy is perfect for festive dinners, romantic evenings or simply enjoying fine dining at home. Every detail in the recipe harmoniously combines to create a unique gastronomic experience worthy of the best restaurants in France.
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Fruit kebab with duck breast and cheddar is a refined dish of British cuisine that combines the subtle flavor nuances of juicy meat, sweet fruits, and tangy cheese. The duck breast, with its tender texture and rich taste, is seared to a golden crust and then harmoniously paired with red and green grapes, dried apricots, and cheddar. Each ingredient adds its note: grapes provide refreshing sweetness, dried apricots add a light tartness, and cheddar contributes a rich creamy tone. This dish is suitable for both festive gatherings and casual outdoor dinners. Its convenient skewer presentation makes it an excellent option for buffets while its vibrant flavor offers an unforgettable gastronomic experience.
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This exquisite salad with smoked duck breast, spinach, and apples is a harmony of flavors and textures that reflects European gastronomic traditions. The smoked duck imparts a rich, noble aroma to the dish, while fresh spinach adds lightness and juiciness. Sweet Fuji apples complement the meat's spiciness, creating a pleasant contrast. The dressing made from grainy mustard, honey, olive oil, and balsamic sauce unites the ingredients, giving the salad refined depth. Pine nuts add a delicate crunch. This dish is suitable for both festive gatherings and everyday gastronomic enjoyment as its rich flavor can captivate even the most discerning gourmets.
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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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Baked duck breasts in soy-honey sauce are a true gastronomic delight from the depths of Chinese cuisine. The marinade of soy sauce and honey gives the meat a rich flavor with a harmonious balance of sweetness and umami. Baking in the oven allows the duck breasts to retain their juiciness, while the caramelized crust adds subtle caramel-soy notes. The dish pairs perfectly with rice, fresh vegetables or herbs, and is ideal for a festive dinner or cozy family evening. In China, such marinades have historically been used to impart rich flavor to duck, and the combination of honey and soy sauce highlights culinary wisdom passed down through generations.
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Eating duck breast on its own is a powerful protein punch. But pairing it with green beans makes the duck much friendlier.
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Grilled duck breast steak with plum sauce is a true delight of Pan-Asian cuisine. The tender duck meat infused with thyme and oregano aromas develops a crispy crust on the grill, while its juices form the base for caramelized onions. The plum sauce, both sweet and slightly spicy, adds an exquisite depth of flavor to the dish. The addition of figs, blackberries, and raspberries brings fruity freshness, while corn salad adds lightness. This recipe embodies a harmony of contrasts: juicy and crispy, sweet and salty, tender and spicy. The dish is perfect for a romantic dinner or special gastronomic enjoyment where each bite reveals a richness of flavor nuances.
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Pan-fried duck breasts with juniper is an exquisite dish of European cuisine that combines the rich flavor of duck meat with the aroma of juniper. Historically, juniper was used in cooking for its woody and slightly resinous notes that give meat a special depth of flavor. The breasts are marinated with crushed berries, salt, and pepper, making them juicy and rich. Serving with tomatoes baked with parsley and garlic adds freshness and a slight tang to the dish. A delicate sauce made from chicken broth and juniper completes the composition, creating a harmonious blend of flavors. This dish is perfect for festive dinners and connoisseurs of gastronomic pleasures.
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Smoked duck breast with cranberry sauce is a refined dish of European cuisine that combines the tenderness of meat with the tangy acidity of berries. The smoking technique using a juniper branch imparts a deep woody aroma to the duck, creating a true gastronomic masterpiece. The cranberry sauce made with beef broth and rosemary harmoniously complements the meat, revealing layers of flavor. The dish is served on salad leaves with a garnish of fresh cranberries and sauerkraut, adding interesting textural contrasts. This delicacy is perfect for both a cozy dinner and a festive feast, impressing guests with its unusual combination of smoky, sweet, and tart notes. Historically, smoking was used for preserving meat but has now become a symbol of culinary mastery and refined taste.
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Pan-seared duck breast with berry sauce is a gastronomic delight that combines tender poultry meat with a refined sweet-sour fruit note. This recipe traces back to European culinary traditions where berries are often used to create exquisite sauces. Marinating in honey and tkemali makes the duck aromatic and flavorful, while the frying process gives it a crispy crust while retaining juiciness inside. The berry sauce made from blackberries and broth highlights the natural sweetness of the meat, creating a harmonious balance of flavors. Serving it with sweet-sour apple and roasted vegetables makes the dish not only elegant but also nutritious. It’s an ideal choice for dinner when you want to treat yourself and guests to a sophisticated yet simple indulgence.
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Recipe from Anatoly Malyshev, chef of the Villa pasta restaurant on Pyatnitskaya.
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