 
Olivier with duck breast recipe from Turandot restaurant
| Boiled potatoes 150 g | 
| Pickled cucumbers 40 g | 
| Boiled egg 215 g | 
| Pickled cucumbers 75 g | 
| Green peas 40 g | 
| Boiled chicken breast 175 g | 
| Smoked chicken breast 125 g | 
| Smoked duck 35 g | 
| Sun-dried tomato 25 g | 
| OLIVIER SAUCE: | 
| Mayonnaise 200 g | 
| Ketchup 50 g | 
| Curry to taste | 
| Soy sauce 5 g | 
Step 1
Cut all ingredients into cubes, mix, add 150 g of olivier sauce.
Step 2
Decorate with roses made of pickled pear and radish, lotus root chips, boiled quail eggs and other products — as your imagination prompts.