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.
1
Prepare all the ingredients.
2
Slice the duck into thin slices.
- Dry-cured duck: 200 g
3
Cut the dates randomly, removing the pits.
- Persimmon: 200 g
4
Roast pine nuts in a dry pan until golden brown.
- Pine nuts: 30 g
5
Mix olive oil, honey, and lemon juice with a whisk.
- 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.
- Ricotta cheese: 100 g
8
Pour dressing over the salad.
9
Sprinkle with pine nuts on top.
- Pine nuts: 30 g
10
Serve the salad, lightly salted and seasoned with pepper.
- Fleur de sel: to taste
- Freshly ground black pepper: to taste
