Salad with duck and olives
Сook time: 30 min.
Difficulty: Medium
Ingredients:
-
Duck fillet
400 g
-
Federici giant pitted olives
100 g
-
Federici onions
70 g
-
Corn salad
100 g
-
Dijon mustard
2 tsp
-
Honey
1 tsp
-
Olive oil
4 tbsp
-
Salt and pepper
to taste
Cooking instructions
- Take the duck fillet and fry it on both sides until medium-rare.
- Add the diced duck to the salad bowl.
- Add the olives and onions and toss gently.
- Whisk the olive oil with the mustard, honey, salt, and pepper.
- Drizzle the dressing over the salad just before serving.
Forget standard chicken salads—duck fillet reveals a new dimension when it's met with the rich flavor of giant Federici olives. Crispy onions add a subtle sweetness, transforming these familiar ingredients into a sophisticated composition.
Succulent, crispy duck pieces, savory olives, and tender onions, creating a contrasting texture of sweetness and tartness—this salad is perfect! A light mustard-honey dressing ties all the ingredients together. The dish is filling yet light—perfect for a festive feast.
More recipes
