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1
Score the fatty side of the duck breasts in a crosshatch pattern, season the fat side with salt and pepper, to taste, and place in a large saute pan over high heat.
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2
Allow the fat to render until the side in the pan is a deep brown, about 6 minutes.
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3
Turn the duck breast over, season meat side with salt and pepper, to taste, and continue cooking, another 4 to 5 minutes.
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4
Remove the duck to a plate and cover loosely with foil.
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5
Pour off all but 2 tablespoons of the duck fat, and in the same saute pan over high heat, add the butter and persimmons.
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6
Allow the persimmons to soften slightly and add the shallots and sugar.
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7
Using a wooden spoon, stir the mixture until it incorporates.
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8
Turn the heat to medium-low and add the orange juice.
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9
When the mixture has reduced by 1/2, slide the duck breasts into the pan along with any accumulated juices and coat the duck with the glaze.
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10
Remove the pan from the heat and serve duck with cauliflower.
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11
For the cauliflower:
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12
Set a stock pot on the stove with a steamer insert and about a quart of water and the star anise.
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13
Cover and turn to high.
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14
When the water reaches a boil, add the cauliflower and let cook until just softened, about 4 minutes.
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15
Remove to a large bowl and toss with sesame oil, sesame seeds and ponzu.
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16
Season with salt and pepper and serve.
