Duckling With Tuscan White Beans Recipes

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

PAN-FRIED DUCK BREAST WITH CREAMY WHITE BEANS

Steps:

• Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
• Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
• Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
• Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
• Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
• Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
• Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.

DUCKLING WITH TUSCAN WHITE BEANS

Steps:

• Rinse the beans and place them in a large bowl.
• Fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
• Combine the rosemary, parsley, white wine and 2 tablespoons oil in a zip-seal bag.
• Add the duck breasts, seal bag and toss to coat.
• Refrigerate 3 hours or overnight.
• Drain the beans, rinse under cold water and drain again.
• Place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
• Bring to a simmer over medium heat and cook 30 minutes.
• Add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
• Meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
• Remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Grill 3-4 minutes on each side for medium rare.
• Transfer to cutting board, cover and let rest 5 minutes.
• Drain the beans reserving about 1 tablespoon cooking liquid.
• Discard the sage and garlic and return beans to saucepan.
• Add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
• Toss to mix.
• Add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
• Cover to keep warm.
• Using a sharp knife, thinly slice the duck across the grain.
• Divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.