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.

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.