We met the fabulous Elly McCauseland at a food event back in March, when she very kindly did a beautiful recipe for Blackberry & Rosemary Balsamic Glazed Pigeon Breast. So, we were really chuffed when another appeared on her super food blog Nutmegs, seven using our Chocolate & Vanilla Aged Balsamic vinegar!
We made our Blackberry & Rosemary Balsamic with a goats cheese salad in mind, but we reckon this combo looks incredible. We’ve tried the Chocolate & Vanilla Aged Balsamic on a salad with beetroot before (see Karen from Lavender & Lovage’s recipe here) which worked well because of the earthy, sweetness of the beets – but, for the same reason venison works well with chocolate, duck needs a foil – and Elly has found a really interesting flavour combination here with sweet pears, salty goat’s cheese and rich duck – all balanced with a chocolatey sweetness!
- 2 medium pears
- A knob of butter
2 tsp brown sugar
- 1 large smoked duck breast, thinly sliced
- 150g soft, mild goat’s cheese
- A large handful of walnuts, toasted if you like
- 75g rocket, spinach or watercress (or a mixture)
- Chocolate & Vanilla Aged Balsamic vinegar
- First, make the caramelised pears. Quarter the pears, cut out the core and slice lengthways into slices about 5mm thick. Heat the butter and sugar in a non-stick frying pan until bubbling, then add the pears. Cook over a high heat until caramelised on one side, then turn over and cook for another couple of minutes, until soft and golden.
- Arrange the salad leaves between two plates. Arrange the slices of duck breast and pears on the plate, then scatter over chunks of goat’s cheese and the toasted walnuts. Before serving, drizzle with the Chocolate & Vanilla balsamic.