These delicately flavoured duck fillets are perfectly complimented by the warming salad of Persimmon, Ruby Grapefruit & Witlof.
Duck Fillets on a Warm Salad of Persimmon, Ruby Grapefruit & Witlof
3 small ruby grapefruits
3 tsp olive oil
4 duck breast fillets
sea salt flakes, to season
freshly ground black pepper, to season
1/3 cup pecans, roughly chopped
2 persimmons, cut into wedges
½ cup good-quality medium dry sherry (Pedro Ximénez)
2 tsp caster sugar
salt and pepper, to taste
small witlof leaves, to serve
1 Preheat oven to 200C. Line a baking tray with baking paper. Remove skin and pith from grapefruit with a small sharp knife. Cut grapefruit into segments over a bowl to catch juice.
2 Heat 2 tsp oil over medium-high heat. Season breast fillets with sea salt flakes and freshly ground black pepper. When pan is hot add 2 breast fillets. Cook, skin side down, for 2–3 minutes or until golden and crisp. Turn and cook for 2 minutes or until browned. Transfer to prepared baking tray. Repeat with remaining breast fillets. Cook breast fillets in oven for 10 minutes or until medium-rare or pink inside. Stand for 5 minutes before slicing. Drain frying pan, retaining 1 tbsp duck juices.
3 Meanwhile, heat remaining oil in another frying pan over medium heat. Add pecans and cook, stirring often, until toasted. Add persimmon and cook, stirring often, for 1–2 minutes or until just tender. Add grapefruit and cook for 1 minute or until just heated through.
4 Return frying pan with duck juices to medium heat until juices are hot. Add sherry, ¼ cup grapefruit juice, sugar, salt and pepper. Bring to the boil and simmer until sauce is reduced by half.
5 Put witlof on serving plates and spoon over warm persimmon and grapefruit salad. Top with sliced duck and drizzle with sauce.