Smoked duck and cheese salad
1 serving
120 minutes
From the chef of the Loft17 restaurant Sergey Dushkov.
Calories478.1kcal
Proteins20.6grams
Fats26.2grams
Carbohydrates37.6grams
Romano 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
Tomatoes
50
g
1
Marinate the duck fillet for 2 hours by adding salt, pepper, olive oil, and teriyaki sauce.
- Olive oil: 10 ml
- Teriyaki sauce: 5 g
2
We smoke it for 20 minutes in the smoker.
- Duck fillet: 45 g
3
Once ready, we slice the duck.
4
We boil quinoa in water.
- Quinoa: 35 g
5
Caramelize the plum: place butter and sugar in a pan, add the plum and balsamic cream.
- 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.
- Romano 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.
- Grated Parmesan cheese: 15 g
- Pine nuts: 5 g
