Duck, Chicory and Charred Spanish Persimon® Salad Recipe - Great British Chefs

Ingredients

• 2 duck breasts
• 1 persimmon, sliced into wedges
• 1 red chicory
• 2 handfuls of mixed leaves
• 1 handful of walnuts, roughly chopped
• 1 tbsp of parsley leaves
• 1 tbsp of mint leaves
• 1 tbsp of coriander leaves
• flaky sea salt
• 1 tbsp of pomegranate molasses
• 3 tbsp of light olive oil
• 1 tbsp of duck fat, leftover from the pan
• 1/2 clementine, juiced
• salt
• pepper