Duck breast with beans and Marsala – Nigel Slater

Serves 1.

Score the fatty side of a duck breast and fry in butter for 3 minutes or so until golden and rendered. Add a tin of Cannellini beans from a can (not completely drained). Toss in a good sprig of rosemary, aa pinch of salt and plenty of pepper and a good splash of Marsala or another fortified wine. After a minute or so, put the lid back on and continue to cook the duck for around 5 minutes, then remove the breast and allow to rest. Finish the beans by mashing some with a spoon to get a mixed texture. Transfer beans to a serving bowl, slice the duck, place the slices on top and serve.


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