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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.

Smoked Duck salad post


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


  • 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.

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