Gourmet Olivier salad with duck confit, langoustines and caviar

Ingredients

• 2 medium-sized potatoes, steamed with the skin on
• 2 pheasant or duck legs, pre-cooked
• 3 sweet and sour pickles
• 1 cucumber
• 5 pitted black olives
• 1 tablespoon of pickled capers
• 5 large langoustines
• 2 hard-boiled eggs
• 200 ml of neutral oil
• 20 ml of lemon juice
• 2 egg yolks
• 30 grams of chives
• 100 ml of goose or duck liver pâté
• 1 tablespoon of caviar or lumpfish roe
• Shrimp broth with dill and parsley
• A few drops of truffle vinegar
• Young salad greens

Cook the whole apples, skin on, in a steamer, then let them cool.

Harden the eggs and allow them to cool.

Cook the langoustines for about 5 minutes in a dill and parsley-infused broth.

Chop the chives and blanch 3 long stems.

Dice the potato, eggs, pickles, 4 langoustines, jelly, and olives into 5-6 mm cubes, along with the shredded meat.

Slice the cucumber into 2mm thick slices using a vegetable slicer.

Make a mayonnaise using the yolks, oil, and lemon juice.

Create a 9 cm diameter circle in the center of the plate, and surround it with a cucumber slice attached with a bleached chive stem.

In a bowl, combine all the ingredients with the mayonnaise, chives, and truffle vinegar.

Fill the circle, press down gently, and remove it carefully.

Garnish with mayonnaise, capers, the last lobster, caviar, and young shoots.