YIELD 4 servings
|3 tablespoons||extra-virgin olive oil|
|1||stalk celery, halved|
|1||medium onion, quartered|
|½ pound||flageolet beans, soaked|
|4||Muscovy duck breasts|
|½ teaspoon||fresh ground black pepper|
|1||recipe Beurre Rouge|
|Chopped fresh parsley|
- In a large Dutch oven, over medium heat, warm 2 tablespoons olive oil. Sauté the garlic, celery, onion, and carrot until soft and tender, about 10 minutes. Add the flageolets, their soaking water and more cold water if necessary to cover the beans by 1 inch. Bring to a boil, reduce the heat to medium low and gently simmer until the beans are almost tender, about an hour. Season with salt and pepper to taste and continue to cook until the beans are soft, another 30 minutes. Remove the celery, onion and carrot, and set them aside to cool. Once cool, chop the vegetables into a small dice and add them back to the flageolets.
- Preheat oven to 400 degrees F. Heat a large sauté pan over medium high heat, place the duck breasts in the pan, skin side down. Reduce heat to medium and cook duck breast for 7 minutes. Place pan in the oven and continue to cook for another 5 minutes for medium rare. Allow duck breast to rest for at least 5 minutes before slicing. Reheat flageolets, if necessary. Ladle flageolets onto the center of the plate, lay sliced duck breast over flageolets and spoon Beurre Rouge around the duck. Garnish with chopped parsley and serve immediately.
Editor's Note: Look for organic produce and organic duck—try at your local farmers market.
This recipe appears in: Game Meat