Duck Breasts on White Beans With Dandelion Greens

threeovens's Note:

Dandelion greens are supposed to be among the healthiest greens you can eat. It is not recommended, though, that you pick them from your yard, as they may have been treated with insecticides or other unhealthy chemicals. This recipe comes from Russ Parsons, Food Editor, Los Angeles Times.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

White beans

• 1/4 lb fresh garlic sausage, crumbled (Homemade Garlic Sausage)
• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 lb dried white bean (such as cannellini or Great Northern)
• 6 cups water, plus more if necessary
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• fresh ground black pepper
• 1 bunch dandelion greens (about 3/4 pound)
• 1 -2 tablespoon red wine vinegar

Crisp-skinned duck breast and assembly

• 2 tablespoons kosher salt
• 6 whole cloves
• 1 1/2 teaspoons whole black peppercorns
• 6 duck breasts (about 4 to 6 ounces each)
• 2 teaspoons vegetable oil

Directions:

1. Preheat oven to 350 degrees F.
2. In a Dutch oven, cook the sausage in oil over medium heat until browned, about 7 minutes; add carrot and cook until it begins to soften, about 5 minutes.
3. Add the onion and cook, scraping up any browned bits from the bottom, until they soften, 2 to 3 minutes; add garlic, cook until fragrant, 3 minutes.
4. Add the dried beans, water, and bay leaf and bring to a simmer; cover tightly and place in oven for 1 hour, stirring occasionally,
5. After an hour, add the salt, stir, and continue cooking until beans are tender, 45 minutes to 1 hour.
6. Add water, if necessary, 1/4 cup at a time.
7. Remove bay leaf and discard; taste and adjust seasoning.
8. NOTE: Dish can be prepared up to this point a day ahead and refrigerated.
9. Prepare the dandelion greens by chopping into 1-inch pieces, discarding larger stems; you should have 3 to 4 cups.
10. Meanwhile, prepare the duck: Grind the salt, cloves, and peppercorns to a fine powder; score the breasts by slicing a cross-hatch pattern through the skin, but not into the flesh.
11. Season the breasts on both sides with the spice mixture making sure to use most of it on the skin side inside the cross-hatches.
12. NOTE: At this point you can wrap the breasts tightly in plastic wrap and refrigerate for a day in advance. Bring to room temperature before proceeding.
13. Heat oil in a heavy skillet, over medium-high heat, pat the skin side of the breasts dry with paper towels, and sear the breasts, skin side down, until deep, golden brown, pressing down with a spatula from time to time, 4 to 5 minutes (in batches if necessary).
14. Turn breasts over, reduce heat to medium, and cook until medium-rare in the center, 3 to 5 minutes more.
15. Remove breasts to rest on a cutting surface for 5 minutes before slicing into thick slices, on the bias.
16. While the breasts are cooking, reheat the beans, adding water if necessary, to achieve a risotto-like texture, and add dandelion greens; cook, covered, until greens soften, about 5 minutes.
17. Season to taste with salt and pepper, if necessary, and red wine vinegar to taste.
18. To serve: Spoon 3/4 to 1 cup of the beans onto a serving plate and top with a sliced duck breast.
19. You will have some beans left over for another meal.