Duck breast with persimmon, radicchio and bread

Ingredients

For 1 serving

• Duck breast150 g
• Persimmon1
• Radicchio100 g
• Walnuts8 g
• Balsamic vinegar5 ml
• Whole wheat bread60 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, sulphites,

In season: October – December

Method

1. Score the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
2. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
3. Meanwhile peel the persimmon, which should be firm, and cut it into wedges; wash the radicchio and shred it; break up the walnuts.
4. Dress the persimmon and radicchio with the oil, balsamic vinegar, walnuts, salt and pepper.
5. Toast the wholemeal bread for 2 minutes, until crisp. Slice the duck, lay it over the salad and serve with the bread.