Festive recipe on the mobile grill O-GRILL: duck breast with grilled pear, roast beef, Olivier salad
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Delicious holidays with O-GRILL continue 🎄! Another festive set of gourmet and dietary meat dishes 🔥🥩. And again very quick and tasty 🤗 https://o-grill.com.ru Grilled duck breast with pear and cheese Ingredients: 1. Duck breast - 1 pc. 2. Pear - 1 pc. 3. Honey tomatoes - 2 pcs. 4. Strawberries - 2 pcs. 5. Dor Blue cheese - 10 g 6. Lingonberry sauce - 20 g 7. Arugula - 5 g 8. Red currants - 2 sprigs Clean the duck breast (or fillet) from films and excess fat. Make diamond-shaped cuts on the skin with a sharp knife, salt, pepper and send to the grill skin side down. Next, add the sliced pear and fry on both sides. Fry the fillet almost until done (it’s best to do it medium, about 50° inside), turn it over and cook for another minute. Then let it rest for 5 minutes. Cut the duck fillet into slices and place all the ingredients on a plate in any order. Garnish with currants and lingonberry sauce. What a wonderful combination of flavors! 😋 At the same time as the duck, you can grill the quail for Olivier and the roast beef for the salad. Festive Olivier with Grilled Quail Ingredients for 1 serving: 1. Quail – 1 pc. (or 90 g of clean fillet) 2. Boiled potatoes – 2 tbsp. 3. Boiled carrots – 1 tbsp. 4. Green peas – 1 tbsp. 5. Chicken egg – 1 tbsp. 6. Lightly salted cucumbers (gherkins) – 1 tbsp. 7. Quail egg – 1 pc. 8. Mayonnaise 9. Chives (or a mix of greens: dill, parsley, green onions) Cut potatoes, carrots, chicken egg, gherkins into cubes the size of peas. Grill the quail fillet at 180-200 ° for about 3-4 minutes, the legs for a couple of minutes longer. Mix the Olivier salad, add mayonnaise, salt and pepper. Place everything in a culinary ring (≈12 cm in diameter). But if you don’t have one, then show your ingenuity and make a ring from a sprat can ☝️🤓. Garnish with quail egg halves, quail legs and chives. Roast beef salad Ingredients: 1. Beef tenderloin 2. Boiled potatoes 3. Tomatoes 4. Capers with a sprig 5. Fresh cucumbers (gherkins) 6. Strawberries (optional) 7. Arugula 8. Honey mustard sauce Clean the tenderloin of veins and films, cut off the tails (we need an even piece). Salt, pepper, olive oil and put on the grill. Turn the tenderloin every 2 minutes, bring it to 55 ° and send it to rest for 20 minutes. In the meantime, let's start assembling the salad. Put in the potatoes, you can simply boil them and season them with spices, or you can additionally fry them on the grill. Add tomatoes, capers, cut cucumbers into thin slices with a vegetable cutter, season everything with sauce, and cover with arugula. Put thinly sliced roast beef and, if desired, decorate with strawberries. So, in about half an hour our delicacies are ready. Enjoy your meal and have a good mood! Cooked by chef Maxim Sidorenko / @kichen_man
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