Duck, Chicory And Charred Spanish Persimon Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to high heat.
• STEP 2.Season the duck breasts with salt and pepper.
• STEP 3.Grill the duck breasts for 4-5 minutes on each side, or until cooked to your desired doneness.
• STEP 4.Meanwhile, cut the chicory into bite-sized pieces and char the Spanish persimon slices on the grill for 1-2 minutes on each side.
• STEP 5.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 6.Arrange the grilled duck breasts, chicory, and charred Spanish persimon on a serving platter.
• STEP 7.Drizzle the vinaigrette over the salad and serve immediately.

Cooking Tips

• Make sure to let the duck breasts rest for a few minutes before slicing to retain their juices.
• You can substitute the chicory with other bitter greens like arugula or radicchio.
• If you don't have a grill, you can use a grill pan or broil the duck breasts in the oven.

Storage and Serving

• This salad is best served immediately after assembling.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve the leftovers, you can reheat the duck breasts briefly in a hot pan or enjoy them cold.