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1
Place a large, cast iron pan over medium heat.
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2
Score the duck breasts by cutting through the skin in a crisscross pattern without cutting the meat.
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3
Season the breasts with salt and pepper.
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4
Place duck breasts skin side down in the hot pan.
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5
Cook the breasts until the fat has been rendered and the skin is crisp, about 10 to 15 minutes.
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6
Constantly drain the fat from the pan as it renders out of the skin.
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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.
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8
Remove the duck from the pan and drain on paper towels.
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9
Let the duck breasts rest for at least 5 minutes before slicing.
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10
Place the sherry vinegar, salt, and pepper in a small stainless steel bowl.
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11
Slowly drizzle in hazelnut oil and vegetable oil, whisking constantly until ingredients are combined.
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12
Taste and adjust seasoning.
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13
(Makes approximately 1 cup.)
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14
Place the greens in a medium-sized stainless steel bowl.
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15
Gently toss the greens with half of the vinaigrette.
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16
Season with salt and pepper.
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17
Place the duck breasts skin side down on a cutting board.
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18
Cutting in the opposite direction from the grain of the meat, cut each breast into thin slices.
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19
Place a quarter of the greens in the center of each plate.
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20
Place several wedges of persimmon on one side of the watercress.
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21
Place several slices of duck breast on the opposite side of the persimmons.
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22
Sprinkle hazelnuts over the greens and drizzle remaining vinaigrette around the plate.
