Duck Breast with White Beans, Garlic & Rosemary
Duck Breast with White Beans, Garlic & Rosemary
This simple, almost peasant-like, dish is a quick and easy supper that works well throughout the year. I always think of duck as being a special sort of ingredient. It is very easy to cook – it’s all in the resting – and is best served pink. Perfect cooked over my mini max whatever the weather.
Serves 2
Ingredients
2 x 250 g (9 oz) free-range duck breasts
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
4 fresh rosemary sprigs, plus extra to garnish
a splash of apple cider vinegar
2 x 560 g (1 lb 4 oz) jars white butter (lima) beans or flageolet beans
250 g (9 oz) baby spinach, washed
Sea salt and freshly ground black pepper
Method
Score the skin of the duck breasts at 1.5 cm (1/2 in) intervals, then season with sea salt and black pepper. Place the duck on the bars over direct heat, cook for 10 minutes without moving the breasts – this is important, as you are rendering out the fat in the skin, which will make the skin golden and crispy.
Turn the duck over and cook for 5 minutes on the other side, then remove to a plate to rest. Place a skillet pan over direct medium heat. Place the shallots and garlic into the hot pan, strip in the rosemary leaves and cook for 4 minutes, gently stirring, until golden brown. Add a splash of vinegar and stir together, then pour in the beans, juice and all. Simmer for a couple of minutes. Just before serving, add the spinach and fold in until just wilted. Slice the duck breasts at an angle.
Divide the beans between bowls and arrange the duck on top, spooning over any resting juices, and garnish with sprigs of rosemary.
