I managed to make it down to London for work on Monday however it was very dangerous to leave the office even for a sandwich. Not because of icy pavements but since my route always takes me right past the window Greensmiths the Butchers stacked with lovely sausages. Although this week it was a little sparse hampered by the weather but there were some lovely large duck breasts.
There are lots of recipes for duck with fruit sauces , cherries , oranges & pomegranates I even found a vietnamese recipe with pineapple . However in the end I settled on a light version of cassoulet with lovely green flagolet beans . Though these dried beans need to be soaked overnight all the other preparation is hands off – the beans slightly thickening a vegetable stock and flavoured with herbs
This simple recipe meant could really taste the succulent duck blushing pink inside with a thick tasty layer of fat perfectly browned & caramalised.
Duck Breasts with Flagolet Beans
200g of dried flageolet beans soak overnight
2 cloves of garlic finely chopped
1 medium onion finely chopped
5 sprigs of thyme
1 bay leaf
1.5 pints of vegetable stock
Salt and pepper
Fresh Parsley finely chopped
- Ensure the dried beans have been soaked for at least 8 hours.
- Simmer the flagolet beans for at least one hour in the stock and thyme for at least one hour with the lid on.
- Simmer the beans a futher 15 minutes with the lid off to allow the stock to reduce, you do not need to drain the beans , since the stock should form a tasty juice.
- Just before serving stir in the parsley and season with salt and pepper to taste.
2 large duck breasts
Sea salt and pepper
- Season the duck breasts well with sea salt and freshly ground black pepper
- Heat the a dash of olive oil in a hot non-stick pan until very hot
- Place the duck breasts skin side down in the pan , turn the heat down a little
- Cook the breast for 8 minutes or so then turn over a cook for another 5 minutes
- Remove from the pan and allow to rest for 5 minutes.