“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.”
1hr 35mins

Ingredients Nutrition


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

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