Juicy pears gently warmed with Thyme and mustard before serving with thinly sliced smoked duck breast and a balsamic dressing.
Place the duck fat, Thyme, and mustard into a frying pan. Season with salt and pepper and place over a high heat.
Peel and cut the pears into six segments, sauté in the duck fat until the pears are warm but slightly underdone in the core.
To serve, place the pear segments on a dinner plate and cover each with slices of duck. Decorate with drops of sautéed butter and balsamic reduction. Add some spinach or rocket leaves and sprinkle with thyme, to lift to the dish. Serve immediately.