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Smoked duck, pomegranate and pecorino

Smoked duck recipe with a festive twist by TOZI bar and restaurant head Chef Maurilio Molteni. Ingredients 1 smoked duck breast thinly sliced 1 pomegranate 30 g Pecorino Toscano shaved 25ml cabernet sauvignon vinegar 50 ml Extra Virgin olive oil 50g lambs lettuce 50g wild rocket Salt & pepper Method: Cut the pomegranate in a half, extract the juice from …

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