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Asparagus and Potato Salad with Duck in Parma Ham


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Rate this recipe 4.1/5 (16 Votes)


  • Salad:
  • ½ large potato (peeled
  • cubed and boiled until tender)
  • Asparagus
  • Salt and freshly ground black pepper
  • Dressing:
  • 55g goats cheese
  • 2 tablespoons double cream
  • 2 tablespoons finely chopped basil
  • Duck:
  • ½ duck breast (skin removed and meat sliced into 4 strips)
  • 2 slices of parma ham (sliced lengthwise)
  • 1 tablespoon olive oil


servings 1
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget


Step 1

Put the cooked potato and asparagus into a bowl and season with salt and pepper.

Step 2

Heat goats cheese and cream in saucepan over gentle heat until cheese is melted and sauce is smooth. Stir in basil.

Step 3

Wrap each duck strip in ½ slice of parma ham.

Step 4

Heat oil in frying pan and fry duck/ham for 6-8 minutes until crisp and golden brown and duck is cooked through.

Step 5

Put salad in centre of plate. Top with duck and drizzle over the dressing.

Can be eaten hot or cold.

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