Saturday, March 20, 2010

Duck with Cannellini Beans and Spinach

This recipe combines white beans and duck similar to the French stew, duck cassoulet, but this is a light weeknight supper for two. Only one skillet is needed to cook this dish so clean up is quick. I have used chicken sausages and confit duck leg in this recipe before so substitute whatever is convenient for you.

1 duck breast, skin scored crosswise
1 can of cannellini (white kidney) beans, rinsed and drained
1 bunch of fresh spinach
2 shallots, sliced
Leaves from one rosemary sprig, finely chopped
Sea salt, to taste

Over medium-high heat cook the scored duck breast, skinless side down, for 3 minutes. Turn the heat to medium; turn the breast and cook an additional 5-7 minutes. Duck breast should be medium rare when finished cooking. Set aside.

Pour excess oil from the pan until only a thin layer remains. Add the shallots, rosemary and spinach to the pan. Allow the spinach to wilt down; about 1-2 minutes. Add the beans and allow them to heat through; about 2 minutes. Salt, to taste.

Slice the duck breast. Plate the beans and spinach; layer half of the duck slices over each plate.

Serves 2

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