Jersey Royal potato salad with duck and pancetta
Jersey Royal new potatoes are sweet and nutty with delicate skins, this mustardy broad bean and pancetta salad is a great way to celebrate their season.
Ingredients
For the potato salad
- 100g/3½oz Jersey Royal new potatoes, scrubbed
- 1 bay leaf
- 50g/1¾oz broad beans, double podded
- 100g/3½oz pancetta, chopped
- 4 spring onions, sliced
- 2 tbsp olive oil
For the duck
- 1 duck breast, skin scored
- 1 tbsp honey
- 1 tsp chopped thyme
- salt and freshly ground black pepper
For the dressing
- 1 tbsp Dijon mustard
- 2 tsp wholegrain mustard
- 1 tbsp crème fraîche
- 3 tbsp sherry vinegar
- 6 tbsp olive oil
- 1 tsp chopped thyme
- 1 garlic clove, crushed
- 8 cornichons, chopped
- 1 tbsp chopped parsley
- salt and freshly ground black pepper
Method
To make the potato salad, bring a large pan of salted water to the boil. Add the Jersey Royals and bay leaf and cook until tender, this will take 10–15 minutes. Allow to cool in the water.
Drain the potatoes and roughly break, then transfer to a bowl with the broad beans.
Heat a frying pan, add the pancetta and cook lightly until just starting to colour. Add the spring onions, cook for a minute then remove from the heat.
Pour over the potatoes and broad beans whilst warm.
To make the duck, preheat the oven to 200C/180C Fan/Gas 6.
Season the duck breast with salt and pepper. Add to a cold ovenproof frying pan skin side down, then turn on the heat.
Cook for 6–8 minutes until crisp, then flip. Brush with the honey and sprinkle over the thyme. Place in the oven for around 8–10 minutes, rest then slice.
To make the dressing, mix all of the ingredients together and season with salt and pepper.
To serve, spoon the potatoes and broad beans over the base of a plate, top with slices of the duck and pour over the dressing.
