Duckling With Tuscan White Beans Recipes

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DUCKLING WITH TUSCAN WHITE BEANS



Duckling With Tuscan White Beans image

I got this recipe out of our local newspaper, The News Tribune, several years ago. Sounds like a great meal. Times do not include soaking the beans or marinating the duck.

Provided by lazyme

Categories     Duck Breasts

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb dried great northern beans
water
3 sprigs fresh rosemary, broken
3 tablespoons Italian parsley, chopped
2 tablespoons dry white wine
1/4 cup olive oil
1 1/2 lbs ducklings, breast Boneless
12 large fresh sage leaves
4 large garlic cloves, peeled
1 teaspoon salt, to taste
3/4 teaspoon pepper, to taste
1 cup spinach leaves, Torn

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.

Nutrition Facts : Calories 670.7, Fat 32.7, SaturatedFat 7.1, Cholesterol 231.5, Sodium 741.2, Carbohydrate 37.5, Fiber 11.9, Sugar 1.4, Protein 54.7

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