Smoked duck and cheese salad

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

We smoke it for 20 minutes in the smoker.

Once ready, we slice the duck.

We boil quinoa in water.

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

We cut the tomatoes into large pieces.

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.

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