Pan Seared Duck & Oozy Borlotti Bacon'd White Beans

Yield 4 servings



For Beans:

  1. Place a large pan over medium heat. Once hot, add the chopped bacon and allow to cook until crispy, stirring often. Remove bacon from the pan with a slotted spoon and set aside.
  2. Add onion, celery, potato, woody herbs (Rosemary and Thyme) and a good helping of salt and pepper to bacon fat and saute for 5 minutes, stirring occasionally.
  3. Add the chicken stock and allow to simmer over medium heat. Once the stock has reduced to almost nothing, add a Tbsp or two of duck fat. Allow to cook for a further 3-5 minutes or until potatoes are fork tender.

Toss in the garlic, preserved lemon and olives. Stir well. Massage in the tomato paste. Remove any woody stalks left over by the herbs at this point and remove from heat. Stir in bacon and more delicate herbs such as basil and chives.

For Duck:

  1. When you add the stock to the onion, potato mixture, place a cast iron pan on another burner over medium-high heat. Pat the duck breasts dry with paper towel and lightly score the skin of the duck in a criss-cross pattern. Be careful not to cut into the meat. This will help the fat render off the duck and leave the skin crispy and the duck meat juicy. Season both sides well with salt and pepper.
  2. Place the breasts skin side down in the very hot cast iron pan and allow the fat to render off, approx 5-7 minutes. You will need to carefully spoon some of fat out of the pan as duck breasts are incredibly fatty. Reserve that fat to add to your potatoes. Once the skin is crispy and 97% of the fat has cooked off, flip. Cook a further 5 minutes and then remove from heat. Place the breasts on a wire rack, cover with aluminum foil and let rest 5-7 minutes. This will allow the juices to flow back into the meat and leave you with medium cooked breasts. The best way to eat duck. If you want it cooked more or less, adjust the cooking time by a couple of minutes accordingly. Slice and serve with borlotti beans.
  3. Eat.

Recipe by She Eats at