250 g/8 oz broccoli florets, cut into small sprigs
25 g/1 oz flaked (slivered) almonds
45 ml/3 tbsp sherry vinegar
60 ml/4 tbsp hazelnut (filbert) oil
60 ml/4 tbsp olive oil
45 ml/3 tbsp sunflower oil
Salt and freshly ground black pepper
350 g/12 oz smoked duck breast, thinly sliced
Blanch the broccoli in boiling salted water for 1 minute, then drain and
rinse under cold running water. Drain and pat dry on kitchen paper (paper
towels). Toss the almonds in a dry frying pan (skillet) for about 1 minute
until golden, then leave to cool. To make the dressing, whisk together the
sherry vinegar and oils, seasoning to taste with salt and pepper. Add the
cool broccoli and leave to stand for 30 minutes. Stir in the almonds.
Arrange the duck slices on individual plates and spoon the broccoli
mixture over. Grind plenty of black pepper over and serve.