Fuyu Persimmon and Duck Salad with Hazelnut-Sherry Vinaigrette Recipe

1. 1

   Place a large, cast iron pan over medium heat.

2. 2

   Score the duck breasts by cutting through the skin in a crisscross pattern without cutting the meat.

3. 3

   Season the breasts with salt and pepper.

4. 4

   Place duck breasts skin side down in the hot pan.

5. 5

   Cook the breasts until the fat has been rendered and the skin is crisp, about 10 to 15 minutes.

6. 6

   Constantly drain the fat from the pan as it renders out of the skin.

7. 7

   Turn the breasts over onto the meat side and cook an additional 5 minutes or until the meat is red but is warm on the inside.

8. 8

   Remove the duck from the pan and drain on paper towels.

9. 9

   Let the duck breasts rest for at least 5 minutes before slicing.

10. 10

    Place the sherry vinegar, salt, and pepper in a small stainless steel bowl.

11. 11

    Slowly drizzle in hazelnut oil and vegetable oil, whisking constantly until ingredients are combined.

12. 12

    Taste and adjust seasoning.

13. 13

    (Makes approximately 1 cup.)

14. 14

    Place the greens in a medium-sized stainless steel bowl.

15. 15

    Gently toss the greens with half of the vinaigrette.

16. 16

    Season with salt and pepper.

17. 17

    Place the duck breasts skin side down on a cutting board.

18. 18

    Cutting in the opposite direction from the grain of the meat, cut each breast into thin slices.

19. 19

    Place a quarter of the greens in the center of each plate.

20. 20

    Place several wedges of persimmon on one side of the watercress.

21. 21

    Place several slices of duck breast on the opposite side of the persimmons.

22. 22

    Sprinkle hazelnuts over the greens and drizzle remaining vinaigrette around the plate.

* Per serving · 4 servings · Values may vary.