Aromatic and delicious are ways to describe this easy duck dish. The beans are almost like a compote, as they are left to cook in the pan with the duck with the marsala wine, making an unctuous mixture to eat with the delicate pink duck.
Serves: 2
Preparation and Cook Time: 15-20 minutes
INGREDIENTS:
2 duck breasts
1 large can of flageolet beans, drained and rinsed
2 or 3 sprigs of fresh rosemary
6 tbsp of marsala wine, or dry sherry (marsala gives it a richer taste)
A little olive oil
METHOD:
Make sure you have a pan with a lid as the duck breasts need to be left to simmer.
Criss-cross the skin of the duck breast, trying not to catch the flesh too deeply. Using only a small amount of olive oil in a frying pan, bring up to just below smoking and place the breasts skin side down. Do try not to ‘fiddle’ with them too much, so that they fry until golden brown and the skin is crispy but not burnt.
Pour the flageolet beans into the pan with the rosemary sprigs and turn the duck breasts over. Pour in the marsala and place a lid on the pan. Simmer for about 5 minutes until the duck is cooked but the flesh is still pink.
Serve the breasts on top of the beans, either whole or diagonally sliced.
You can substitute the flageolet beans for chick peas or cannellini beans, whatever is your preference.