Broad bean and smoked duck breast salad with a garlic and spring onion dressing recipePosted by Fiona Nevile in Duck Goose and Turkey | 8 comments
If anyone had suggested ten years ago that I might like to try growing broad beans, I would have thought that they were deranged.
I hated broad beans. The flouriness of the beans and their crinkly skins.
When John arrived with a large smile and a box of seeds it would have been rude to say no. So I smiled and enthused as he planted an entire bed of the kitchen garden with the plump seeds of these loathsome plants.
I cared for these plants. Nipping of the tops to avoid the invasion of blackfly. Watering them when it was dry. They were planted in November and within six months chubby pods were appearing. John snapped off a plump pod and split it open to reveal the row of beans snug in their six ply lining.
“I think that you can start harvesting.”
He clearly had twigged that I wasn’t overly keen as he left a large handful of pods in my uncle’s old trilby on the back step before he left. This trilby is worn by John when it rains and doubles as a small trug on days when the weather is fine.
When Danny spotted them he just had to cook them and suddenly 72 feet of broad bean plants seemed too few.
Picked young and cooked within a day, broad beans are a delicacy. Take a chance and grow them next year if you haven’t discovered this secret.
This rich salad is exquisite and is best served on its own as a starter, with fresh crusty bread to mop up every drop of the juices.
Broad bean and smoked duck breast salad with a garlic and spring onion dressing recipe (starter for 4)
For the salad:
- A couple of handfuls of podded broad beans (about 15 – 20 smallish pods)
- 2 continental spring onions (sliced fine)
- 50g of cubed, smoked duck breast
For the dressing:
- 8 tsp olive oil
- 2 tsp of lemon juice
- 2 tsp of white wine vinegar
- Half a heaped tsp of mustard powder
- Half a flat tsp of salt
- 1 fat clove of garlic
- 2 spring onions chopped
- 1 tsp of sugar to taste
- Add the podded broad beans to boiling water bring up to simmering point and simmer for four minutes and strain. They should be soft with a bite.
- Meanwhile toss your garlic and sliced spring onion into your food processor. Blitz. Then pour in the olive oil and the mustard powder and salt. Blitz again. When the mixture has emulsified add the lemon juice, sugar and vinegar. Blitz. (this dressing could be chopped and beaten by hand at a pinch).
- Pour the dressing over the warm broad beans and allow the flavours to infuse for a few hours.
- Just before serving, Stir the spring onions into the salad, heat the duck breasts and scatter over the top. Serve in individual ramekins to avoid fights.
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