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Pan-fried duck breast with creamy white beans
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Total Time:
20 minutes
Creamy beans with bacon, rosemary, and spinach, paired with crispy duck breast. A quick and comforting dinner.
Ingredients:
  • 1 250g free-range duck breast
  • 2 rashers of higher-welfare smoked streaky bacon
  • 2 cloves of garlic
  • 2 sprigs of fresh rosemary
  • red wine vinegar
  • 1 560g jar of white beans
  • 100 g spinach
Instructions:
  • Make 2cm intervals on the duck breast skin and season with sea salt and black pepper. Put the duck skin-side down in a cold non-stick pan and cook on medium-high heat for 8 minutes until the skin is crispy. Chop the bacon, slice the garlic, then turn the duck and cook for 4 more minutes. Remove the duck and let it rest. Add bacon, garlic, and rosemary to the pan with duck fat. Cook until golden, then add red wine vinegar, beans, and spinach. Simmer for a few minutes, then serve the sliced duck on top of the beans. Finish by spooning over the juices.

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