Duck Breast with White Bean Ragout Recipe
A perfectly pan-fried duck breast served atop a hearty ragout of cannellini beans, bacon, cabbage, and peas, infused with thyme and garlic.
Ingredients
Duck
- black pepper (to taste)
- 2 fillet duck breasts
- salt (to taste)
Ragout
- 0.5 tbsp olive oil
- 45 grams bacon (smoked)
- 10 grams butter
- 1 cloves garlic
- 1 tin tinned cannellini beans
- 1 whole onions
- 100 grams frozen peas
- 2 sprig fresh thyme
- 80 ml white wine
- 75 ml double cream
- 200 ml water (boiling)
- 125 grams savoy cabbage
- 0.5 cube stock cube chicken
Instructions
- heat the oil in the frying pan, chop the bacon into pieces, add the bacon to the frying pan, fry till golden brown
- peel and finely slice the onion(s), add the onions to the frying pan, peel and crush the garlic, add to the frying pan
- Drain and rinse the cannellini beans, add the beans to the frying pan, add the stock cube to boiling water, wash and remove the thyme leaves from their stalks, Add the wine, thyme and stock to the frying pan, cook the beans until the sauce is reduce by half
- wash and chop the cabbage into fine strips, add the cabbage to a new frying pan, add the butter, cook till soft and then set a side
- score the duck skin with a criss cross pattern, season with salt and pepper
- heat the frying pan, on a high heat, fry the duck skin side down, cook for 2 minutes
- turn the heat down to medium, cook for 2 minutes
- add the cabbage to the bean mixture, Add the cream, Bring to the boil, allow to thicken
- turn the duck over, cook for 5 minutes, remove from the heat and rest
- while the duck is resting, add the peas to the ragout, cook for a minute or two, add the ragout to a serving bowl
- slice the duck breasts diagonally, place the duck slices on top of the ragout
Tried this recipe?Let us know how it was!