Not being the biggest fans of salad, we are always looking for ways to make them interesting. A programme on BBC on Balsamic Vinegar made us jump off the sofa and start a reduction for a warm duck salad.
Firstly, boil some Peruvian purple potatoes and allow to cool. I’m sure normal new potatoes would do, but these have a wonderful nutty flavour
Slice 2 duck breasts, and griddle skin side down till the fat is pretty much rendered. Then, griddle each side for a minute or so and take off the heat, remove any remaining fat and allow to rest. Put the pan back on the heat and throw in a couple of cloves of chopped garlic and then the potatoes. Mash these into the fat with a fork or masher till just warmed through.
Plate some leaves and cubed avocado and place the smashed potatoes on the plate, arrange the sliced duck as if you were a cheffy chef.
Reduce a generous amount of balsamic vinegar to a sticky consistency and drizzle over the duck.