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1
Preheat oven to 350 degrees F.
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2
In a Dutch oven, cook the sausage in oil over medium heat until browned, about 7 minutes; add carrot and cook until it begins to soften, about 5 minutes.
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3
Add the onion and cook, scraping up any browned bits from the bottom, until they soften, 2 to 3 minutes; add garlic, cook until fragrant, 3 minutes.
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4
Add the dried beans, water, and bay leaf and bring to a simmer; cover tightly and place in oven for 1 hour, stirring occasionally,
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5
After an hour, add the salt, stir, and continue cooking until beans are tender, 45 minutes to 1 hour.
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6
Add water, if necessary, 1/4 cup at a time.
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7
Remove bay leaf and discard; taste and adjust seasoning.
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8
NOTE: Dish can be prepared up to this point a day ahead and refrigerated.
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9
Prepare the dandelion greens by chopping into 1-inch pieces, discarding larger stems; you should have 3 to 4 cups.
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10
Meanwhile, prepare the duck: Grind the salt, cloves, and peppercorns to a fine powder; score the breasts by slicing a cross-hatch pattern through the skin, but not into the flesh.
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Season the breasts on both sides with the spice mixture making sure to use most of it on the skin side inside the cross-hatches.
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NOTE: At this point you can wrap the breasts tightly in plastic wrap and refrigerate for a day in advance.
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13
Bring to room temperature before proceeding.
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14
Heat oil in a heavy skillet, over medium-high heat, pat the skin side of the breasts dry with paper towels, and sear the breasts, skin side down, until deep, golden brown, pressing down with a spatula from time to time, 4 to 5 minutes (in batches if necessary).
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15
Turn breasts over, reduce heat to medium, and cook until medium-rare in the center, 3 to 5 minutes more.
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16
Remove breasts to rest on a cutting surface for 5 minutes before slicing into thick slices, on the bias.
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17
While the breasts are cooking, reheat the beans, adding water if necessary, to achieve a risotto-like texture, and add dandelion greens; cook, covered, until greens soften, about 5 minutes.
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18
Season to taste with salt and pepper, if necessary, and red wine vinegar to taste.
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19
To serve: Spoon 3/4 to 1 cup of the beans onto a serving plate and top with a sliced duck breast.
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20
You will have some beans left over for another meal.
