Duckling With Tuscan White Beans

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

dried great northern beans, water, rosemary, italian parsley, white wine, olive oil, sage, garlic, salt, pepper, spinach leaves

Taken from www.food.com/recipe/duckling-with-tuscan-white-beans-465034 (may not work)

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