Broad bean, asparagus and potato salad with duck in parma ham



For the salad

  • ½ large potato, peeled, cut into cubes and boiled until tender
  • handful broad beans, removed from pods and blanched
  • handful asparagus, trimmed and blanched
  • salt and freshly ground black pepper

For the dressing

For the duck

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


  1. For the salad, place the cooked potato, broad beans and asparagus into a bowl and season with salt and freshly ground black pepper.

  2. For 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. Stir in the basil.

  3. For the duck, wrap each duck strip in half a slice of parma ham.

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

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