0 (0)

Categories: Main courses, Salads

Smoked duck salad with potatoes and haricots verts

Smoked duck salad with potatoes and haricots verts
Los Angeles Times

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I'm trapped with neither backyard nor Weber. It always ... Read more

Total time: 45 minutes | Serves 4
Note: Smoked duck is available at Nicole's Gourmet Foods in South Pasadena, Surfas in Culver City and on the Internet at dartagnan .com or amazon.com.
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Champagne or white wine vinegar
  • 7 tablespoons hazelnut oil
  • 1 shallot, minced
  • 4 cornichons, minced
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped tarragon
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground white pepper, or to taste
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1 tablespoon coarse sea salt
  • 1/2 pound haricots verts, trimmed
  • 16 baby Yukon Gold or fingerling potatoes, scrubbed
  • 2 to 3 ounces mesclun or baby arugula
  • 1 pound smoked duck breast
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/4 cup toasted chopped hazelnuts

Step 1Combine the mustard and vinegar in a small bowl and whisk to blend. Whisk in the hazelnut oil until emulsified. Add the shallot, cornichons, chives and tarragon and whisk again. Season with salt and pepper to taste. Set aside.

Step 2Combine the bay leaf, garlic and sea salt in a large pot and add 3 quarts water. Bring to a boil. Add the haricots verts and blanch until tender, 3 to 5 minutes. Remove the beans with a slotted spoon and pat dry. Add the potatoes to the water and boil until tender, 15 to 20 minutes. Drain, reserving 2 tablespoons cooking water. Cool the potatoes for about 10 minutes, then slice them into one-fourth-inch slices. Cut the haricots verts into 1-inch pieces. Combine in a large bowl.

Step 3Add the reserved cooking water to the vinaigrette and whisk to blend. Pour the dressing over the potato mixture and toss with rubber spatula to coat completely. Season with salt and more pepper if needed.

Step 4Divide the mesclun among 4 serving plates. Divide the potato-bean mixture among the plates, spooning it onto the greens. Cut the duck into thin slices, then crosswise into half-inch-wide strips. Strew the duck slivers over the potato mixture. Arrange the tomato halves around perimeter. Sprinkle with toasted hazelnuts and serve.

Each serving:
557 calories; 37 grams protein; 33 grams carbohydrates; 6 grams fiber; 32 grams fat; 3 grams saturated fat; 162 mg. cholesterol; 2,303 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Adam Perry Lang's turkey
Mexican lasagna
Peppered lamb chops
Seared Spiced Duck Breasts