Ingredients

• 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
• 55g/2oz goats' cheese
• 2 tbsp double cream
• 2 tbsp finely chopped fresh basil
• ½ duck breast
• skin removed
• sliced into 4 strips
• 2 slices parma ham
• halved lengthways
• 1 tbsp olive oil

Directions

• For the salad
• place the cooked potato
• broad beans and asparagus into a bowl and season with salt and freshly ground black pepper.
• 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.
• For the duck
• wrap each duck strip in half a slice of parma ham.
• 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.
• To serve
• place the salad in the centre of a plate
• top with the duck and drizzle over the dressing. Serve warm or cold.