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|
Editor's Note: Look for organic produce and organic duck—try at your local farmers market.
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
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