Duckling With Tuscan White Beans

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READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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