Smoked duck salad

Ingredients

• 150 g baby potatoes
• 20 g butter
• ½ red onion, thinly sliced
• 2 garlic cloves, coarsely chopped
• 1 tbsp thyme leaves
• sea salt and freshly ground black pepper, to taste
• ½ red witlof, thinly sliced lengthways
• ½ yellow witlof, thinly sliced lengthways
• 2 tbsp coarsely chopped parsley, plus extra leaves to garnish
• 2 tsp red wine vinegar
• 1½ tbsp extra virgin olive oil
• 50 g sliced smoked duck breast
• 1 tbsp coarsely chopped roasted hazelnuts

Instructions

1. Cook the potatoes in a saucepan of lightly salted boiling water until tender. Drain and cut in half.
2. Heat the butter in a large frying pan over medium heat. When melted, add the potatoes and cook, tossing occasionally until golden. Add the onion and cook until soft.
3. Add the garlic, thyme, salt and pepper to taste and cook for another minute or until fragrant.
4. Add the witlof and parsley and toss for 30 seconds or until warmed but not soft.
5. Transfer the potatoes to a serving bowl, drizzle with red wine vinegar and extra virgin olive oil and top with the smoked duck.
6. Scatter with hazelnuts and the extra parsley leaves and serve immediately.

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