Duckling With Tuscan White Beans Recipe

Name: Duckling With Tuscan White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb dried great northern beans; water; 3 sprigs fresh rosemary, broken; 3 tablespoons Italian parsley, chopped; 2 tablespoons dry white wine; 1/4 cup olive oil; 1 1/2 lbs ducklings, breast Boneless; 12 large fresh sage leaves; 4 large garlic cloves, peeled; 1 teaspoon salt, to taste; 3/4 teaspoon pepper, to taste; 1 cup spinach leaves, Torn

Servings: persons

1/2 lb dried great northern beans
water
3 sprigs fresh rosemary, broken
3 tablespoons Italian parsley, chopped
2 tablespoons dry white wine
1/4 cup olive oil
1 1/2 lbs ducklings, breast Boneless
12 large fresh sage leaves
4 large garlic cloves, peeled
1 teaspoon salt, to taste
3/4 teaspoon pepper, to taste
1 cup spinach leaves, Torn

1
Rinse the beans and place them in a large bowl.
2
Fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
3
Combine the rosemary, parsley, white wine and 2 tablespoons oil in a zip-seal bag.
4
Add the duck breasts, seal bag and toss to coat.
5
Refrigerate 3 hours or overnight.
6
Drain the beans, rinse under cold water and drain again.
7
Place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
8
Bring to a simmer over medium heat and cook 30 minutes.
9
Add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
10
Meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
11
Remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
12
Grill 3-4 minutes on each side for medium rare.
13
Transfer to cutting board, cover and let rest 5 minutes.
14
Drain the beans reserving about 1 tablespoon cooking liquid.
15
Discard the sage and garlic and return beans to saucepan.
16
Add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
17
Toss to mix.
18
Add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
19
Cover to keep warm.
20
Using a sharp knife, thinly slice the duck across the grain.
21
Divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb dried great northern beans, water, 3 sprigs fresh rosemary, broken, 3 tablespoons Italian parsley, chopped, and more.

Yes, Duckling With Tuscan White Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duckling With Tuscan White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions