What I really wanted to try was a roast duck with persimmon glaze, but having never roasted a duck before, and not giving myself lead time to find a duck to roast - plus I'm not a fan of buying meat still on the bone and cooking it myself - the deboning part is never something I do gracefully - I ended up with a packet of smoked duck slices from City Super instead.
What I made, however, was absolutely delicious, and a unique way to enjoy persimmon season in Taiwan if you're not into eating them raw, or just don't like them that way. It also just feels seasonally autumnal, in a way that's actually more authentic than pumpkin-based foods (which I also love).
It tastes best if made with just-ripe persimmons. Red and soft enough to have that intense spicy-sweet flavor, but still hard enough to slice up more like a peach than a tomato. A very deep nearly-red orange'll do ya.
You don't have to have this with duck, the two just happen to go very well together.
Makes 2-4 sandwiches
1 good baguette (try Lalos on Anhe Road between Xinyi and Ren'ai)
1 ripe persimmon (see above)
1 pack of boneless smoked duck slices - City Super at SOGO Fuxing Rd. has this, 150-200NT
Soft goat cheese - NT200 worth will do
A good lettuce - no iceberg, nothing too bitter, the sweetish one with green leaves and ruffled red edges does nicely
1/2 lemon (you only need the juice from 1/4 of it though)
Half a thumb sized piece of young ginger, pressed - MUST be young ginger and should be nearly pureed, you can do this in a garlic press
1/4 - 1/2 teaspoon sweet paprika (NOT spicy)
a pinch of cinnamon powder
a pinch of clove powder, or 2 whole cloves
a pinch of nutmeg powder, or 1/2 a crushed whole nutmeg
(optional) a teaspoon of fresh rosemary leaves, chopped and crushed slightly
Oil - any good saute oil, butter may be OK (haven't tried this)
optional: a teaspoon of crisp white wine
A heavy-bottomed pan
Oil your pan with just enough oil to coat evenly and to coat the spices, heat on low
Add crushed ginger and while roasting, prepare other spices
Add other spices, saute on low (DO NOT allow to burn) as you slice your persimmon into "sandwich tomato" style slices
Use spatula to move spices evenly around pan, juice your half lemon
Add 1/2 of the juice to the pan (using more is optional), add rosemary, make sure it's all really evenly distributed around the pan. If you have wine, add it now.
Lay the persimmon slices in this oil-spice-rosemary mix and turn heat to medium-low
Gently saute, occasionally turning, until persimmon slices get a bit transparent around the edges and turn darker in the center, and are well-coated with the mixture
Layer duck slices on top - your goal is not to cook these, but to warm them and mingle the duck and persimmon flavors - continue to saute for about a minute
Turn the duck slices once and saute for another minute, liquid should be more or less cooked off by now
Slice your baguette and prepare pieces for your sandwich. Smear top and bottom with soft goat cheese. On the bottom, layer the duck and persimmon (I do duck on the bottom - it doesn't really matter) and then add lettuce on top.
I made a really nice cherry tomato salad with this - a carton of halved cherry tomatoes, several cloves of well-roasted garlic (some shallot would have been good too), basic Italian seasoning (parsley, basil, oregano) with fresh thyme and rosemary, the rest of the lemon juice, some thyme-infused aged rice vinegar, some rosemary infused good olive oil, a pinch of salt and a handful of capers. You could also add cubed hard cheese, roasted shallot, walnuts, whatever to this.