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Jersey Royal potato salad with duck and pancetta

Jersey Royal potato salad with duck and pancetta

Jersey Royal potato salad with duck and pancetta is all about balance: sweet new potatoes, salty pancetta, rich duck and a bright mustard dressing. The core flavour trio of Jersey Royal potatoes, duck breast and pancetta makes it a standout spring salad, especially when you want something warm, savoury and a bit special.

Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: 2
Dietary: egg-free, nut-free
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score DThis Jersey Royal potato salad with duck and pancetta likely lands around a D on the Nutri-Score scale because it brings together potatoes, pancetta, duck, crème fraîche and a mustard dressing. It offers good protein and some fibre from the potatoes and broad beans, but the oil, cured meat and rich dressing push the score down. Nutrition estimate per serving: kcal not provided, fat not provided, carbs not provided, sugars not provided, fibre not provided, protein not provided.

Equipment

Ingredients

  • 100g Jersey Royal new potatoes, scrubbed
  • 1 bay leaf
  • 50g broad beans, double podded
  • 100g pancetta, chopped
  • 4 spring onions, sliced
  • 2 tbsp olive oil
  • 1 duck breast, skin scored
  • 1 tbsp honey
  • 1 tsp chopped thyme
  • salt and freshly ground black pepper
  • 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

Customise

  • Swap broad beans for peas if you want a softer, sweeter pop of colour.
  • Use smoked bacon instead of pancetta for a deeper, smokier finish.
  • Replace duck breast with seared salmon if you want a lighter plate.
  • Use Greek yoghurt instead of crème fraîche for a sharper, lighter dressing.
  • Add extra cornichons or parsley if you like the dressing punchier and fresher.

Method

  1. Start the potatoes with a large pan of salted water. Bring it to the boil, add the Jersey Royals and bay leaf, then cook for 10 to 15 minutes until the potatoes feel tender when you poke them with a knife. Leave them to cool in the water so they stay creamy and do not break up too fast.
  2. Prep the salad base while the potatoes cool. Drain them, then break them roughly so they catch the dressing a little better. Tip them into a bowl with the broad beans and keep them ready for the warm pancetta and spring onions.
  3. Cook the pancetta in a frying pan over a medium heat. Let it turn lightly golden, then add the spring onions and cook for a minute more so they soften just a touch without losing their freshness. Spoon everything over the potatoes and broad beans while it is still warm, because that helps the flavours settle in properly.
  4. Roast the duck while the salad rests. Heat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and pepper, place it skin side down in a cold ovenproof frying pan, then turn on the heat so the fat renders slowly and the skin goes crisp. Cook for 6 to 8 minutes, flip the breast, brush with honey, scatter over the thyme, then transfer it to the oven for about 8 to 10 minutes. Rest it before slicing so the juices stay where they belong.
  5. Mix the dressing in a bowl while the duck finishes. Stir together the Dijon mustard, wholegrain mustard, crème fraîche, sherry vinegar, olive oil, thyme, garlic, cornichons and parsley, then season with salt and pepper. Taste it and nudge it one way or the other if you want more sharpness or more richness.
  6. Assemble and serve by spooning the potatoes and broad beans onto plates, topping them with slices of duck and finishing with the dressing. The warm potatoes soak up the sharp, savoury sauce, which is exactly what you want here.

 

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