Smoked duck and cheese salad

1 serving

120 minutes

From the chef of the Loft17 restaurant Sergey Dushkov.

Energy value per serving

• Calories: 478.1
• Proteins: 20.6g
• Fats: 26.2g
• Carbohydrates: 37.6g

Ingredients

• Teriyaki sauce: 5 g
• Romaine lettuce: 25 g
• Butter: 5 g
• Sugar: 5 g
• Pine nuts: 5 g
• Olive oil: 10 ml
• Lemon juice: 20 ml
• Quinoa: 35 g
• Duck fillet: 45 g
• Plums: 70 g
• Grated Parmesan cheese: 15 g
• Tomatoes: 50 g

Cooking steps

1. Marinate the duck fillet for 2 hours by adding salt, pepper, olive oil, and teriyaki sauce.

   Required ingredients:

   • Olive oil: 10 ml
   • Teriyaki sauce: 5 g

2. We smoke it for 20 minutes in the smoker.

   Required ingredients:

   • Duck fillet: 45 g

3. Once ready, we slice the duck.

4. We boil quinoa in water.

   Required ingredients:

   • Quinoa: 35 g

5. Caramelize the plum: place butter and sugar in a pan, add the plum and balsamic cream.

   Required ingredients:

   • Butter: 5 g
   • Sugar: 5 g
   • Plums: 70 g

6. We cut the tomatoes into large pieces.

7. In a hemisphere, we mix Romano salad, cooked quinoa, duck fillet, previously caramelized plum, tomatoes, and dress with teriyaki sauce, olive oil, and lemon juice.

   Required ingredients:

   • Romaine lettuce: 25 g
   • Quinoa: 35 g
   • Duck fillet: 45 g
   • Plums: 70 g
   • Tomatoes: 50 g
   • Teriyaki sauce: 5 g
   • Olive oil: 10 ml
   • Lemon juice: 20 ml

8. Next, we place everything on a plate and garnish with slices of Grana Padano cheese and pine nuts.

   Required ingredients:

   • Grated Parmesan cheese: 15 g
   • Pine nuts: 5 g