Cannelini Beans w/ Crispy Duck Breast (aka Posh Baked Beans)

Baked beans are a staple in our household and you will always find a stash of tins in the cupboard. N is a complete bean fiend and if he had it his way they’d be on the menu at least twice a week.

Now don’t get me wrong I love a good bean supper but sometimes they can be a bit dull and you’re rather limited with what you can add to them.

But when you make your own baked beans a whole new world of possibilities opens up. Including this one, where I got to make use of some impulse buy duck breasts.

Cannellini Beans w/ Crispy Duck Breast

  • Servings: 2
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Ingredients 

  • 2 duck breasts
  • 4 sprigs of rosemary (1 tsp dried)
  • 2 sprigs of thyme  (1/2 tsp dried)
  • 1 bayleaf
  • 400g cannellini beans
  • 1 Shallot (minced)
  • 1 garlic clove (mined)
  • 200ml chicken stock
  • Salt & pepper
  • Pomegranate molasses

Directions

Let duck breasts come to room temperature. Pat duck breasts dry with paper towels and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, being careful not to slice through the flesh. Season with salt and black pepper on both sides.

Place duck breasts skin side down in a non stick large frying pan. Turn the heat up to high and wait for them to start sizzling and releasing fat (about 3 mins). Add the garlic and shallot to the pain.

Check the duck and when the skin is really crisp and golden (about 5mins) turn them over and tip in the beans.

Add a pinch of salt and pepper. Add the rosemary, thyme and bayleaf.

Gradually add the stock, ensuring the beans do not dry out.

After 8 minutes or so, depending on the size of your duck and how you like it cooked, remove the duck from the pan.

To crisp up the skin place the duck breasts skin side up under a super hot grill for a minute or two before leaving them to rest.

After the duck has rested for 5 minutes slice it up and serve over the beans, which you can mash up a little before serving to achieve a nice soft consistency.

Serve with extra rosemary sprigs, any duck resting juices and a drizzle of pomegranate molasses.

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