Smoked duck recipe with a festive twist by TOZI bar and restaurant head Chef Maurilio Molteni.
1 smoked duck breast thinly sliced
30 g Pecorino Toscano shaved
25ml cabernet sauvignon vinegar
50 ml Extra Virgin olive oil
50g lambs lettuce
50g wild rocket
Salt & pepper
- Cut the pomegranate in a half, extract the juice from one half and deseed the other one.
- Pour the juice into a bowl and with a whisk start stirring whilst adding in the olive oil and the vinegar. Season to taste and set aside.
- In another bowl place the salad leaves, add a little bit of the dressing and arrange it on four flat plates.
- Lay the duck slices on top, season with a bit of salt and pepper, sprinkle with the pomegranate seeds and the pecorino shavings, then drizzle over a little bit more of the dressing before serving.