Diecis Smoked-Duck Salad With Persimmons And Pomegranates
Juice of two oranges
1 tablespoon veal stock (optional)
1 tablespoon coarse- grained mustard
6 ounces extra-virgin olive oil
Salt and pepper to taste
2 small ripe Fuyu persimmons
1 pomegranate, for 1/2 cup pomegranate seeds; you can freeze the remaining seeds for up to 6 months
1 smoked duck breast (available from
www.dartagnan.com)
2 bunches arugula, washed and dried
FOR THE DRESSING:
In a small pot, simmer orange juice over medium heat for 5 to 7 minutes until reduced by approximately half. Let juice cool in a bowl. Add veal stock, mustard, olive oil, and salt and pepper, and whisk together well. Peel and slice persimmons lengthwise.
