Duckling With Tuscan Beans

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1/2 lb dried great northern beans
• water
• 3 sprigs fresh rosemary, broken
• 3 tablespoons italian parsley, chopped
• 2 tablespoons dry wine
• 1/4 cup olive oil
• 1 1/2 lbs ducklings, breast boneless
• 12 large fresh sage leaves
• 4 large garlic cloves, peeled
• 1 teaspoon salt, to taste
• 3/4 teaspoon pepper, to taste
• 1 cup spinach leaves, torn

Recipe

• 1 rinse the beans and place them in a large bowl.
• 2 fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
• 3 combine the rosemary, parsley, wine and 2 tablespoons oil in a zip-seal bag.
• 4 add the duck breasts, seal bag and toss to coat.
• 5 refrigerate 3 hours or overnight.
• 6 drain the beans, rinse under cold water and drain again.
• 7 place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
• 8 bring to a simmer over medium heat and cook 30 minutes.
• 9 add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
• 10 meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
• 11 remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• 12 grill 3-4 minutes on each side for medium rare.
• 13 transfer to cutting board, cover and let rest 5 minutes.
• 14 drain the beans reserving about 1 tablespoon cooking liquid.
• 15 discard the sage and garlic and return beans to saucepan.
• 16 add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
• 17 toss to mix.
• 18 add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
• 19 cover to keep warm.
• 20 using a sharp knife, thinly slice the duck across the grain.
• 21 divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.