Boiled-smoked duck salad with suluguni cheese
3 servings
10 minutes
Salad of boiled-smoked duck with suluguni cheese is a harmony of flavors and textures. The tender, aromatic duck meat pairs with the firm, slightly salty suluguni cheese, creating a rich and intense taste. Fresh herbs, iceberg lettuce, spinach, and sprouts add lightness and crispy freshness to the dish, while cranberry sauce adds a subtle tartness that highlights the meat base. This dish embodies modern author cuisine where traditional ingredients find new interpretations. It is perfect for both festive dinners and light lunches, impressing guests with its exquisite taste and elegant presentation.
1
Tear the iceberg lettuce leaves into small pieces by hand and place them in a dish.
- Iceberg lettuce: 150 g
2
Place the spinach leaves on top.
- Fresh spinach leaves: 150 g
3
Then place the sliced cherry tomatoes on the greens.
- Cherry tomatoes: 20 pieces
4
Garnish the salad with microgreens.
- Pea shoots (sprouts): 20 g
- Radish sprouts: 1 tablespoon
5
Add curly parsley leaves.
- Pea shoots (sprouts): 20 g
6
Dress the salad with olive oil.
- Italian herbs blend: to taste
7
Slice the cooked duck fillet.
- Cooked-smoked duck breast fillet: 150 g
8
Cut the suluguni into cubes.
- Suluguni cheese: 200 g
9
Season the cheese with spices.
- Italian herbs blend: to taste
10
Add cheese and duck fillet to the salad.
- Suluguni cheese: 200 g
- Cooked-smoked duck breast fillet: 150 g
11
Dress the salad with cranberry sauce and garnish with microgreens.
- Cranberry sauce: 1 tablespoon
- Pea shoots (sprouts): 20 g
