How to make a delicious duck, egg and cheese salad? The subtleties of cooking, the choice of ingredients, a step-by-step recipe with a photo and video recipe.
Recipe content:
- Ingredients
- Step by step preparation of duck, egg and cheese salad
- Video recipe
No holiday menu is complete without salads and delicious snacks. Even if there is a baked duck or mushroom julienne on the table, the hand still reaches for the salad bowl. An easy-to-prepare but delicious and satisfying salad of tender duck breast, eggs and cheese will surprise every eater. Its amazing taste is easy to satisfy even the most demanding true gourmet. It turns out to be rich, fragrant and perfect for a family Sunday meal, as well as a gala event. Duck fillet gives a special piquancy to the salad, freshness - pickled cucumber, sweetness - boiled carrots, tenderness - processed cheese, satiety - boiled eggs. The dish perfectly combines the taste of all products, and the aromatic dressing makes the dish even tastier.
If you don't have duck meat, then beef or veal tenderloin can easily and naturally replace it. Turkey meat is good, but it is not recommended to use chicken, otherwise the whole taste of the dish will be lost, because her meat is too neutral. In the summer season, pickled cucumber can be safely replaced with fresh gherkins, and boiled carrots with fresh apples. Mayonnaise is used for dressing, but it can be successfully replaced with sour cream or a complex component sauce. For example, combine mayonnaise with mustard, sour cream with soy sauce, tartar sauce with herbs, etc.
- Calorie content per 100 g - 345 kcal.
- Servings - 3-4
- Cooking time - 25 minutes for slicing food, plus time for cooking and cooling food
Ingredients:
- Duck breast - 2 pcs.
- Carrots - 1 pc.
- Processed cheese - 1 pc.
- Salt - 1 tsp or to taste
- Mayonnaise - for dressing
- Pickled cucumbers - 2 pcs.
- Eggs - 3 pcs.
Step-by-step preparation of duck, eggs and cheese salad, recipe with photo:
1. Wash the duck breasts and pat dry with a paper towel. Remove the skin from them (you can do this if you wish), season with salt and black pepper, put on a baking sheet and send to a heated oven to 180 degrees for 45 minutes. Optionally, boil duck breasts, and cook the first course from the broth.
2. Cool the baked duck breast to room temperature and cut into cubes.
3. Slice the processed cheese like the previous products. If it doesn't cut well, soak it in the freezer for 15 minutes. The cheese will become denser and easier to cut.
4. Boil the carrots in their uniforms and cool. Peel and cut into cubes.
5. Dip the eggs in cold (!) Water, boil and boil for 8 minutes over medium heat until a cool consistency. If the eggs are dipped in hot water, they will crack and the contents will spill out. Then put them in ice-cold water, change it several times and cool it down. Peel the eggs and cut into cubes.
6. Blot pickled cucumbers with a paper towel to remove excess moisture and cut to the appropriate size.
7. Combine all products in a container and pour mayonnaise.
8. Season food with salt and stir. Serve the prepared salad of duck, eggs and cheese after cooling in the refrigerator for half an hour.
See also a video recipe on how to cook stuffed eggs for a festive table.
