Seared Duck Breasts with Persimmon Salsa

1. 1

   Preheat the oven to 400.

2. 2

   In a medium bowl, toss the persimmons with the shallot, red wine vinegar and olive oil.

3. 3

   Season with salt and pepper.

4. 4

   Let the salsa stand at room temperature for 30 minutes.

5. 5

   Using a sharp knife, score the duck skin in a crosshatch pattern.

6. 6

   Season the duck breasts with salt and pepper.

7. 7

   In a large ovenproof skillet, cook the duck breasts skin side down over moderate heat until the fat is rendered and the skin is deep mahogany in color, about 15 minutes.

8. 8

   Turn the breasts skin side up and transfer the skillet to the oven.

9. 9

   Roast the duck for about 8 minutes for medium rare meat.

10. 10

    Transfer the duck breasts to a carving board and let stand for 5 minutes.

11. 11

    Slice the duck on the bias 1/4 inch thick and transfer to plates.

12. 12

    Serve with the persimmon salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.