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Duck Breast with Beans, Bacon and Lettuce

Duck Breast with Beans, Bacon and Lettuce

Serves pea 2 Clock icon 20 minutes
Great for a mid-week meal: pan-fried duck breast served with a simple bean stew that's full of flavour.

9 Farmdrop products in this recipe

£ 35 .70
9 items.

Here's how you do it

  1. Preheat the oven to 160℃.
  2. Score the fat of the duck breasts with a sharp knife, in a criss cross pattern.
  3. Put a frying pan on to a medium heat, season the duck breasts with salt and place them skin side down. Leave for about 10 minutes, to allow the fat to gently melt and for the skin to crisp up.
  4. Place the duck breasts in the oven for 6-8 minutes, for medium-rare, then leave to rest, covered.
  5. To make the beans, fry the pancetta in a pan until crisp, then remove with a slotted spoon.
  6. Sweat the shallot in the bacon fat until soft, then add the garlic.
  7. Turn up the heat, add the sherry vinegar and allow to bubble for a few seconds.
  8. Return the bacon to the pan and add the beans and chicken stock, leave to boil for 5 minutes.
  9. Stir in the mustard, thyme and little gem lettuce. Cook for a few more minutes, then season with salt and pepper.
  10. Slice the duck breast and serve alongside the beans.

Ingredients

  • 2 duck breasts
  • 150g smoked, cubed pancetta
  • 400g haricot beans, drained
  • 2 shallots, chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp sherry vinegar
  • 200ml chicken stock
  • 1/2 tsp English Country Mustard
  • 3 sprigs of thyme
  • 5 little gem lettuce leaves, shredded
  • salt and pepper

Suitable for

  • Dairy Free