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Duck breast with white beans, baby spinach and sage

Duck breast with white beans, baby spinach and sage


Okay, you’ve never cooked duck but you like the taste and flavour and you may have seen it being cooked on cooking programmes such as MasterChef. Well this dish is very easy to cook and is such an amazingly yummy dish. Ideal for a special or romantic dinner for two (simply halve the ingredients) or for a dinner party, obviously adjusting the ingredients as applicable.

Try it - you won't be disappointed!



4 single duck breasts - generally you can purchase them two to a packet from Farros or some New Worlds

2/3 cup of chicken stock or white wine - I like to use 50/50 wine and stock

2 tablespoons chopped sage and thyme

1 red onion sliced

2 cloves garlic, crushed

2 x tins cannellini beans, drained and rinsed

Packet of baby spinach


Sea salt and cracked pepper


Cooking instructions 

  1. Season duck and place skin down on cold pan.
  2. Cook over med-low heat for 10 mins until skin is crisp and a good golden brown. Turn over and cook for 3-5 mins until done to your liking. Transfer the duck to a plate, cover with loose foil to rest
  3. Spoon off excess fat leaving 2 tablespoons in the pan
  4. Add the onion, garlic, sage and thyme and season with salt and pepper. Cook until the onion is tender, then add the beans. Increase the heat and cook until the beans are soft
  5. Add the wine/ stock, bring to the boil and cook for 2-3 minutes
  6. Place the spinach on each plate and top with the beans
  7. Slice the duck and arrange over the top and spoon over the resting juices
  8. Slice baguette - perfect to soak up the juices/sauce


Serves 4