Cooking time

Verrine of Brome Lake dried smoked duck breast julienne, bosc pear and goat cheese; warm miso caramel

  • Preparation : 20 minutes
  • Cooking : 10 minutes
  • Portions : 8


  • 1 package / 85g Brome Lake sliced smoked duck breast cut into thin short strips
  • 180 ml (¾ cup) sugar
  • 125 ml (½ cup) 35% cooking cream
  • 60 ml (¼ cup) cold water
  • Soybean and rice miso to taste*
  • 250 ml (1 cup) Bosc pear, peeled, cored and chopped
  • Extra virgin olive oil
  • 3 ml (1/2 tsp) lemon zest chopped and 5ml (1 tsp) lemon juice
  • Freshly ground black pepper
  • 75 ml (1/3 cup) goat cheese, crumbled*
  • Fresh basil, chopped as needed
  • Mini curly frisée lettuce, roughly chopped as needed
  • Radicchio Trevisano (looks like red endive), chopped as needed
  • Pistachios, roasted and finely chopped (if desired)


  1. Prepare the caramel: In a heavy saucepan set over medium-high heat, stir together sugar and ¼ cup cold water. Without additional stirring, bring mixture to a boil. When sugar becomes a deep golden brown, remove pan from heat. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso to taste to achieve a balance between sweet and salty. Add a bit of freshly ground black pepper. Allow to cool slightly before pouring into a container.

  2. In a bowl, mix together the pears, lemon zest and juice, olive oil and a little freshly ground black pepper. In a small second bowl mix crumbled goat cheese, basil and radicchio.

  3. In small shooter glasses or verrines, place the lettuce cheese mix. Then place the pear mix. Finish each with the julienned smoked duck and pistachios. Heat the caramel by putting some in a ramekin and briefly microwaving until warm. Drizzle a little on each.

Recipe from Domenico Forte, professional chef

Tips and tricks

Miso from Aliments Massawippi is available in natural food stores or use honey or maple syrup mixed with a little fleur de sel. Fromagerie Ruban Bleu‘s Monsieur Emile is excellent and available in all good cheese speciality shops.

Can be made with other good quality goat cheese or Greek feta or also without cheese if desired.

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