For the Love of Kaki persiMon® - 2 Recipes | Christine Cushing

Here's a special tribute, with a succulent Muscovy duck and puff pastry tart recipe both featuring the extraordinary persimmon called Kaki persiMon® from Valencia, Spain. It will all make sense when you watch my video that will awaken all your senses in the kitchen. FULL RECIPES BELOW.

1st RECIPE: Muscovy Duck Breast with Kaki persiMon® Blood Orange Glaze

2 single Muscovy duck breasts, about ( 450 gm ) each
salt to taste
1 tsp. Szechuan peppercorns (or black peppercorns) (5 ml) ground
¼ tsp. ground cloves ( 1 ml)
½ tsp. Allspice berries (2.5 ml)
2 pieces Star anise

Glaze :
1 whole persiMon® diced
Grated zest and juice of 1 blood orange
2 Tbsp. currant jam or jelly (25 ml)
1/3 cup dry sherry (80 ml)
Splash soy sauce , optional

Combine the spices in mortar and pestle and grind to your desired texture.

Score the duck breasts on the fatty side in a criss-cross pattern with a sharp knife. Season breast with sea salt on both sides. Sprinkle with spice mixture on both sides.

Preheat oven to 350 degrees F. convection .

Place duck, fat side down, in a moderate pan with oven proof handles. Sear the duck over medium-low heat and render the fat for 5-8 minutes. Flip over onto meat side and sear for 2 minutes. Remove the duck and drain. (You can discard the fat or save for another use). Duck skin should be dark golden and crispy at this point.

Transfer pan to the oven and roast at 350 D , fat side down about 10-12 minutes or until duck has reached an internal temp of 127 D. for medium rare. Remove duck from the oven, transfer to cutting board, and to rest for 5 minutes. Use a meat thermometer to insure proper temperature. Meat will continue to cook while resting.

Meanwhile prepare the sauce by using same pan you roasting the duck in. Over medium high heat, saute the diced persiMon®, orange zest and juice, currant jelly, sherry and soy. Simmer on medium low until fruit has softened a little and sauce is thickened like honey, about 5-7 minutes

Thinly slice the duck and fan slices and spoon warm sauce over top.

Serves 4- 6

2nd RECIPE: Kaki persiMon® PUFF PASTRY TART

Rough Puff Pastry:

1 ½ cups all purpose flour (375ml)
½ tsp. salt (2.5 ml)
½ cup water (125 ml)
¾ cup unsalted butter (200 gm) , cut into thin pieces and chilled
Or 1 lb frozen puff pastry (500 gm)

1 whole persiMon® fruit slightly softening, sliced into 1/8” wedges (3mm)
¼ cup . sugar( 50 ml)
2 tbsp. apple jelly (15ml)
2 tbsp. pomegranate juice ( 25 ml )
½ cup thinly sliced almonds (125 ml)
Several sprigs thyme, optional

Combine the flour and salt in a bowl. Add the cold butter and turn onto board. With rolling pin work flour with butter until well blended. Transfer back to bowl and add cold water. Stir with fork until it just comes together.

Knead briefly to make a semi smooth dough. Pat dough into a flat 1-inch thick rectangle. Wrap the dough in plastic and refrigerate for 30 minutes.

Roll the dough into a 5 by 12-inch rectangle. Keep it even. Rotate the dough so it is horizontal. Fold the right side into the center then fold the left side to the center. Now fold dough in half. That is now a completed full turn. Wrap dough in plastic and refrigerate for 1 hour. Repeat the full turn, wrap in plastic, and refrigerate for 30 minutes .

Cut dough in ½ and save remaining dough for another tart.

Preheat oven to 410 degrees F.

Roll out the dough to 1/4-inch thickness. Using a 10 inch template cut a 10 inch circle out of the pastry. Cut slits around edges of dough and turn in to form a crust. Place the dough on a parchment lined baking sheet and freeze for 15 minutes.

Slice the persiMon® into 1/8-inch thick wedges. Sprinkle the dough with half the sugar. Arrange persiMon® slices in a fan shape onto the frozen dough. Sprinkle with remaining sugar. Bake on a parchment lined baking sheet for 20-25 minutes at 410 Degrees. Sugar will ooze out and caramelize.

Mix apple jelly and pomegranate juice together to make glaze. Cook in small pan until reduced to glaze .

Remove tart from oven and brush with glaze. Sprinkle the edge with almonds and arrange thyme leaves. Bake the tart for 5-8 more minutes at 375 D or until golden and glossy.

8 servings

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