Duckling With Tuscan White Beans

Name: Duckling With Tuscan White Beans
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 1/2 lb dried great northern beans; water; 3 sprigs fresh rosemary, broken; 3 tablespoons Italian parsley, chopped; 2 tablespoons dry white wine; 1/4 cup olive oil; 1 1/2 lbs ducklings, breast Boneless; 12 large fresh sage leaves; 4 large garlic cloves, peeled; 1 teaspoon salt, to taste; 3/4 teaspoon pepper, to taste; 1 cup spinach leaves, Torn

Submitted by lazyme

"I got this recipe out of our local newspaper, The News Tribune, several years ago. Sounds like a great meal. Times do not include soaking the beans or marinating the duck."

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Ready In:: 1hr 35mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ lb dried great northern beans
water
3 sprigs fresh rosemary, broken
3 tablespoons Italian parsley, chopped
2 tablespoons dry white wine
¹⁄₄ cup olive oil
1 ¹⁄₂ lbs ducklings, breast Boneless
12 large fresh sage leaves
4 large garlic cloves, peeled
1 teaspoon salt, to taste
³⁄₄ teaspoon pepper, to taste
1 cup spinach leaves, Torn

directions

Rinse the beans and place them in a large bowl.
Fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
Combine the rosemary, parsley, white wine and 2 tablespoons oil in a zip-seal bag.
Add the duck breasts, seal bag and toss to coat.
Refrigerate 3 hours or overnight.
Drain the beans, rinse under cold water and drain again.
Place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
Bring to a simmer over medium heat and cook 30 minutes.
Add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
Meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
Remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Grill 3-4 minutes on each side for medium rare.
Transfer to cutting board, cover and let rest 5 minutes.
Drain the beans reserving about 1 tablespoon cooking liquid.
Discard the sage and garlic and return beans to saucepan.
Add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
Toss to mix.
Add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
Cover to keep warm.
Using a sharp knife, thinly slice the duck across the grain.
Divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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