Duck Breast with White Beans and Rosemary (2)

A quick and easy supper from ” Sea & Shore” by Emily Scott.

Duck Breast with White Beans and Rosemary (2)
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Duck Breast with White Beans and Rosemary (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Score the skin of the dick breast diagonally at 1.5 cm intervals then season with salt and pepper.
  2. Place the duck, skin side down, in a cold non stick frying pan. Turn the heat to medium high and gently cook for 10 minutes without moving the breasts to render out the fat in the skin.
  3. Turn the duck over and cook for 5 minutes on the other side, then remove to a plate to rest leaving the pan of fat on the heat.
  4. Add the shallots and garlic to the hot pan , strip in the rosemary leaves and leave to cook for 4 minutes, gently stirring, until golden brown.
  5. Add a splash of vinegar and stir together, then pour in the beans and their juice. Simmer for a couple of minutes. Just before serving add the spinach and fold in until just wilted.
  6. Slice the duck breasts at an angle. Divide the beans between bowls and arrange the duck on top, spooning over any remaining juices. Garnish with rosemary sprigs to serve.
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