Duck Olivier

Salads | French cuisine

⏳ Time

30 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

A recipe from the chef of a popular American restaurant by the name of 'The Pavilion', John Smith.

Ingredients

Potato - 7.1 oz
Chicken Egg - 4 pieces
Cucumbers - 7.1 oz
Pickled Cauliflower - 7.1 oz
Carrot - 5.3 oz
Canned Mushroom Soup - 3.5 oz
Quail Egg - 10 pieces
Duck Breast - 14.1 oz
Vegetable Oil - 0 fl oz
Sesame Oil - 0 fl oz
Garlic - 0.2 oz
Ginger - 0.2 oz
Dried onion powder - 0.1 oz
Ground coriander - 0 oz
Cayenne Pepper - a pinch
Soy Sauce - 2 fl oz
Honey - 0.2 oz

Step by Step guide

Step 1

First, the duck fillet needs to be marinated. For this, mix vegetable oil and sesame oil, garlic, ginger root, onion, coriander, cayenne pepper, soy sauce, and honey in a shallow container. Then, place the duck fillet in the mixture, cover the container with a lid or plastic wrap, and refrigerate it to marinate for at least 24 hours. The longer the meat marinates, the juicier and more flavorful it will be.

Step 2

Remove the duck breast from the refrigerator and sear it in a hot skillet until it reaches medium doneness, then slice it thinly.

Step 3

Boil the carrots, potatoes, and eggs, let them cool, and then dice them into small cubes. Also, dice the pickles and fresh cucumbers into small cubes.

Step 4

Drain the canned green peas in a colander to remove excess liquid.

Step 5

Gently mix all the prepared ingredients, except for the duck, using a silicone spatula to avoid breaking their shape. Add mayonnaise, and season with salt and pepper to taste. Top with the duck fillet.