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Green bean salad with smoked duck and hazelnuts Recipe

Ingredients for people

    For the vegetables
  • Green bean(s) : 600 g
  • Maldon salt : 6 pinch(es)
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole

    For the vinaigrette
  • Maille Dijon mustard : 1 Tsp
  • Red wine vinegar : 20 ml
  • Walnut oil : 10 ml
  • Olive oil : 50 ml
  • Maldon salt : 3 pinch(es)

  • To serve
  • Smoked duck breast(s) : 250 g
  • Whole hazelnut(s) : 50 g
  • Orange(s) : 3 whole
  • 1For the vinaigrette:

    Peel and finely dice the shallot. Peel the garlic and then mince with garlic clove with a pinch of salt.

    Whisk together the mustard, vinegar and seasoning. Gradually pour in the olive oil and walnut oil whilst whisking until it is all incorporated.

  • 2For the green beans:

    Top and tail the green beans.

    Cook the beans in rapidly boiling salted water for 3 minutes. Drain and whilst still warm dress with the vinaigrette.

  • 3For the duck and the hazelnuts:

    Preheat the oven to 180'C.
    Slice the duck very thinly, allow 5 or 6 slices per person.
    Place the hazelnuts on a baking tray and bake in the oven for 10 minutes. Allow to cool and then roughly chop.
    Segment the oranges by removing the skin and pith with a long thin knife. Remove the segments and then squeeze any juice from the left over orange into a bowl. Stir in a drizzle of olive oil and coat the segments in the dressing.

    Place a neat pile of green beans in the centre of a plate and carefully place the slices of duck breast on top.
    Finish the plate with the orange segments and dressing and a sprinkling of the chopped hazelnuts.

Chef's tip

«A good vinaigrette should be a balance of rich oil and the acidic vinegar and warming mustard. Always taste and adjust before using. »

A light starter of perfectly cooked green beans dressed in a classic French vinaigrette served with smoked duck and toasted hazelnuts.

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(2 votes)

  • Preparation  15mins
  • Cooking time  5mins
  • Rest time  0h