Duck, chicory and charred Spanish Persimon® salad

Name: Duck, chicory and charred Spanish Persimon® salad
Total time: 25 min
Ingredients: 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; 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

by GBC Kitchen

Item 1 of 1

Main
easy
2
25 minutes

★ ★ ★ ★ ★

Not yet rated

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

discover more:

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

PRINT RECIPE

SHOPPING LIST

Method

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

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

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

Make the salad dressing by whisking together all the ingredients until emulsified. Taste and season with salt and pepper

Once the duck has rested, slice against the grain and season with flaky sea salt

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

First published in 2019

DISCOVER MORE:

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod