Broad bean, asparagus and duck salad

We love spring vegetables – think broad beans and asparagus. Michael Diacono makes a delicious meal of duck breast rolled in Parma ham on a bed of green veggies and topped with a goat cheese sauce. 

Broad bean, asparagus and duck salad


  • ½ large potato, boiled and cubed
  • Handful broad beans, peeled and blanched
  • Handful asparagus, trimmed and blanched
  • Salt and pepper

  • 50g goats' cheese
  • 2 tbsp double cream
  • 2 tbsp basil, finely chopped

  • ½ duck breast, skin removed, sliced into 4 strips
  • 2 slices Parma ham, halved lengthways
  • 1 tbsp olive oil


1.To make the salad, place the potato, broad beans and asparagus into a bowl and season with salt and freshly pepper.

2.To make the dressing, heat the goats' cheese and cream in a saucepan over a gentle heat until the cheese has melted and the sauce is smooth.

3.Stir in the basil.

4.To make the duck, wrap each duck strip in half a slice of Parma ham.

5.Heat the oil in a frying pan and fry for 6-8 mins, or until crisp and golden-brown and the duck is cooked through.

6.To serve, place the salad in the centre of a plate, top with the duck and drizzle over the dressing. Serve warm or cold.

This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2016.

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