This superb dish is based on a Jamie Oliver recipe, with a few tweaks for quantity and local availability. This rates among the most delicious things I've made in the last few years.
Serves 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
2 (380g total) duck breast fillets, room temperature
2 rashers of middle bacon, using the higher fat parts only and savng the meaty portion for breakfast
3 large cloves of garlic
2 small-ish sprigs of fresh rosemary
a splash of red wine vinegar
400g tin of white beans, do not drain
100g baby spinach
Method
Score the skin of the duck breast all the way through to the meat. Lightly season with a few grinds of sea salt and black pepper.
Place the duck in a cold frying pan, skin-side down, and warm over medium-high heat. Cook for 8 minutes without turning. The fat should render and the skin will turn a deep golden tan.
Meanwhile, roughly dice the bacon, peel and chop the garlic, and finely chop the rosemary.
Flip the duck breats over and cook for 4 minutes on the other side. Set aside on a plate to rest.
Turn the heat down to medicum and add the bacon, garlic and rosemary into the pan with the duck fat. Cook for 3-4 minutes, or until golden, stirring every now and then.
Add a splash of red wine vinegar in case there are any morsels stuck to the pan. Add the beans to the pan, along with the juice in the tin.
Simmer for 3-4 minutes and then add the spinach. Leave it to wilt for a few minutes on top, then stir it through the stew.
Cut the duck breast into slices. Divide the bean stew between two shallow bowls and place the duck breast on top. Consume with gusto.
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