Duck Breasts with Creamy Haricot Beans
Duck is another firm favourite on the royal menu. We’ve teamed it with creamy haricot beans and cavalo nero for a delicious Mediterranean twist.
- 4 duck breasts, skin on
- Sea salt and freshly ground black pepper
- 2 tbsp Filippo Berio Classico Olive Oil
- 80g pancetta, diced
- 2 tbsp freshly chopped sage
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 stick celery, diced
- 1 large carrot, diced
- 200ml white wine
- 2 x 400g cans haricot beans, drained and rinsed
- 300ml chicken stock
- 4 tbsp double cream
- 200g cavolo nero, tough stems removed and roughly chopped
- Filippo Berio Extra Virgin Olive Oil, for drizzling
- Preheat the oven to 200°C, Gas Mark 6. Put a roasting tin in the oven to heat.
- Score the skin of the duck breast at 2cm intervals, then season with salt and pepper.
- Place the duck skin-side down in a cold non-stick frying pan, then turn the heat to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. Transfer to the oven and cook for 10 minutes, for medium. Allow to rest for 5 minutes.
- Meanwhile, heat the Filippo Berio Classico Olive Oil over a medium heat in a large pan, add the pancetta and sage, and cook for 3-4 minutes until the pancetta turns golden. Reduce the heat and stir in the onion, garlic, celery and carrots and cook gently for 8 minutes. Pour in the wine and reduce by half, then add the beans and stock.
- Bring to the boil, reduce the heat and cover and simmer for 15 minutes. Add the cavolo nero and cook for a further 5 minutes until softened, then stir in the cream and heat through. Season to taste.
- Slice the duck. Serve in shallow bowls on top of the beans and drizzle with Filippo Berio Extra Virgin Olive Oil.