Duck, chicory and charred Spanish Persimon® salad
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This colourful autumnal salad combines the best of the season's produce: beautifully seared duck breast, bitter leaves and fruity caramelised Spanish Persimon® wedges. Brought together with a tangy pomegranate molasses dressing and crunchy walnuts, this easy salad can be whipped up in under half an hour.
First published in 2019
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Ingredients
Metric
Imperial
Salad
- 2 duck breasts
- 1 persimmon, sliced into wedges
- 1 red chicory
- 2 handfuls of mixed leaves
- 1 handful of walnuts, roughly chopped
- 1 tbsp of parsley leaves
- 1 tbsp of mint leaves
- 1 tbsp of coriander leaves
- flaky sea salt
Dressing
- 1 tbsp of pomegranate molasses
- 3 tbsp of light olive oil
- 1 tbsp of duck fat, leftover from the pan
- 1/2 clementine, juiced
- salt
- pepper
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4. Using a sharp knife, score the duck skin in a 5mm width diagonal pattern. Sprinkle with sea salt then place in a nonstick ovenproof frying pan skin-side down. Place the pan over a medium heat and cook for around 5–6 minutes or until the skin is a perfect deep golden colour all over
2
Flip over and place in the oven for 5 minutes, then leave to rest in a warm place or covered in foil for 4 minutes
3
Meanwhile, place a griddle pan over a high heat. Toss the Spanish Persimon® wedges with a splash of olive oil then, once the pan is smoking, place in the pan. Char on each side for 2–3 minutes
4
Make the salad dressing by whisking together all the ingredients until emulsified. Taste and season with salt and pepper
5
Once the duck has rested, slice against the grain and season with flaky sea salt
6
Toss the salad leaves and herbs together with a few spoonfuls of the salad dressing and divide between plates. Top with the slices of duck, Spanish Persimon® wedges and walnuts and drizzle with a little extra dressing to finish
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