Duck, chicory and charred Spanish Persimon® salad

25 minutes



  • 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


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