To make the vinaigrette, just place all of the ingredients in a jar with a lid and shake it until it emulsifies. Taste for salt and set it aside. Just re-shake it right before serving.

To cook the duck breast, first preheat the oven to 200C/390F. Trim any excess skin that is just hanging off the meat. Using a sharp knife, score the fat of the breast in a criss-cross pattern.  Season it with salt and pepper on both sides.

Heat up a cast iron skillet or oven-proof pan over medium heat. Place the duck breast with the skin side down and let the fat render off for 4 minutes. Then sear the meat side for 1 minute.  Finally turn the breast fat side down again and place it in the oven for 5 minutes. This will give you a medium to medium rare duck breast depending on the size of it. Once the breast is cooked, let it rest for 5 minutes and then thinly slice it.

To plate up, mix the arugula with the baby kale and divide it among 2 plates. Add the cranberries, apples and persimmon.  Then add the sliced duck breast and serve with the dressing on the side.

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