Dried duck and persimmon salad

2 servings

10 minutes

The salad of dried duck and persimmon is a refined combination of tenderness and rich flavor. Dried duck gives the dish a noble density, revealing its smoky and meaty notes, while the sweet, honeyed persimmon adds freshness and fruity lightness. Ricotta, with its velvety texture, harmoniously connects these contrasts, while pine nuts bring a crunchy sophistication. The dressing of olive oil, honey, and lemon juice highlights the natural aromas, filling the dish with a gentle tartness. This salad is perfect for a festive dinner or gastronomic experiment, impressing with its combination of flavors and play of textures.

Energy value per serving

• Calories: 478.8
• Proteins: 18.7g
• Fats: 34.8g
• Carbohydrates: 25.8g

Ingredients

• Dried duck: 200 g
• Persimmon: 200 g
• Ricotta cheese: 100 g
• Pine nuts: 30 g
• Olive oil: 30 ml
• Honey: 5 g
• Lemon juice: 5 ml
• Flowers of salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Slice the duck into thin slices.

   Required ingredients:

   • Dried duck: 200 g

3. Cut the dates randomly, removing the pits.

   Required ingredients:

   • Persimmon: 200 g

4. Roast pine nuts in a dry pan until golden brown.

   Required ingredients:

   • Pine nuts: 30 g

5. Mix olive oil, honey, and lemon juice with a whisk.

   Required ingredients:

   • Olive oil: 30 ml
   • Honey: 5 g
   • Lemon juice: 5 ml

6. Place pieces of persimmon and duck on a plate.

7. Spoon out islands of ricotta.

   Required ingredients:

   • Ricotta cheese: 100 g

8. Pour dressing over the salad.

9. Sprinkle with pine nuts on top.

   Required ingredients:

   • Pine nuts: 30 g

10. Serve the salad, lightly salted and seasoned with pepper.

    Required ingredients:

    • Flowers of salt:  to taste
    • Freshly ground black pepper:  to taste