Prep 20 mins
Cook 1 hr 15 mins
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.
- 1⁄2 lb dried great northern beans
- 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
- 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.