Spiked with crispy bacon, rosemary and spinach, these creamy beans are a great match for a crispy-skinned duck breast. A delicious comforting dinner, on your table in minutes.
• Prep and cook time: 20 minutes
• Yield: Serves 2
• 100g spinach
• red wine vinegar
• 2 cloves of garlic
• 2 sprigs of fresh rosemary
• 1 x 560g jar of white beans
• 1 x 250g free-range duck breast
• 2 rashers of higher-welfare smoked streaky bacon
- Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
- Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
- Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
- Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
- Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
- Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
- Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.
This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/poultry-recipes/pan-fried-duck-breast-with-creamy-white-beans/