Duckling With Tuscan White Beans

Submitted by lazyme

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 lb dried great northern beans
• water
• 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

directions

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.