Duck breast with caramelised Persimon® kakis and sweet garlic

Clean the duck magrets by removing excess fat. Make a diamond-shaped incision over all surface fat without cutting into the meat. Set aside at room temperature.

For the sauce: put 100 g of sugar along with the vinegar in a pot and let it boil until it starts to caramelise.

Add the orange liquor and evaporate the alcohol.

Add the duck or meat juice and boil until it sets to your liking.

Peel the “Persimon®” kakis and cut them into thick segments.

In a saucepan, melt the butter together with the remaining sugar and add the “Persimon®” kakis. Sauté them until they caramelise on both sides.

Clean the garlic shoots and scald them in salt water. Drain them and finish frying them in a pan with a little oil and salt.

Season and lightly sauté the duck breast on the grill, fat side down, until golden and crispy. Turn over and grill a little longer until done, leaving the meat pink in the centre.

Serve the magrets in fillets on the plates, place the caramelised "Persimon®" kakis to one side, top with garlic shoots and add a thread of sauce over and around the meat.