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.
Rachel Zammit Cutajar
Broad bean, asparagus and duck salad
Ingredients
Salad
- ½ large potato, boiled and cubed
- Handful broad beans, peeled and blanched
- Handful asparagus, trimmed and blanched
- Salt and pepper
Dressing
- 50g goats' cheese
- 2 tbsp double cream
- 2 tbsp basil, finely chopped
Duck
- ½ duck breast, skin removed, sliced into 4 strips
- 2 slices Parma ham, halved lengthways
- 1 tbsp olive oil
Method
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.
