Duck Breast with white bean Ragout

Duck Breast with White Bean Ragout Recipe

25 Minutes
Serves: 2

A simple pan fried duck breast served on a bed of cannellini bean, bacon, cabbage and pea ragout flavoured with thyme and garlic.

Recipe Ingreds


  • black pepper (to taste)
  • 2 fillet duck breasts
  • salt (to taste)


  • 0.5 tbsp olive oil
  • 45 grams bacon (smoked)
  • 10 grams butter
  • 1 cloves garlic
  • 1 tin tinned cannellini beans
  • 1 whole onions
  • 100 grams frozen peas
  • 2 sprig fresh thyme
  • 80 ml white wine
  • 75 ml double cream
  • 200 ml water (boiling)
  • 125 grams savoy cabbage
  • 0.5 cube stock cube chicken

Recipe with pictures Steps

Step 1

  • heat the oil in the frying pan
  • chop the bacon into pieces
  • add the bacon to the frying pan
  • fry till golden brown

Step 2

  • peel and finely slice the onion(s)
  • add the onions to the frying pan
  • peel and crush the garlic
  • add to the frying pan

Step 3

  • Drain and rinse the cannellini beans
  • add the beans to the frying pan
  • add the stock cube to boiling water
  • wash and remove the thyme leaves from their stalks
  • Add the wine, thyme and stock to the frying pan
  • cook the beans until the sauce is reduce by half

Step 4

  • wash and chop the cabbage into fine strips
  • add the cabbage to a new frying pan
  • add the butter
  • cook till soft and then set a side

Step 5

  • score the duck skin with a criss cross pattern
  • season with salt and pepper

Step 6

  • heat the frying pan
  • on a high heat
  • fry the duck skin side down
  • cook for 2 minutes

Step 7

  • turn the heat down to medium
  • cook for 2 minutes

Step 8

  • add the cabbage to the bean mixture
  • Add the cream
  • Bring to the boil
  • allow to thicken

Step 9

  • turn the duck over
  • cook for 5 minutes
  • remove from the heat and rest

Step 10

  • while the duck is resting

Step 11

  • add the peas to the ragout
  • cook for a minute or two
  • add the ragout to a serving bowl

Step 12

  • slice the duck breasts diagonally
  • place the duck slices on top of the ragout

Recipe Utensils

  • 2 chopping board
  • 1 fish slice
  • 2 frying pan
  • 1 Garlic crusher
  • 1 jug
  • 2 large knife
  • 1 sieve

Duck breast with white bean ragout recipe

This recipe is from the cook book "Coast" by Rachel Allen it celebrates ducks full flavour by simply pan frying the duck with a little salt, to ensure a crispy skin. The duck is sliced and served on a bed of ragout. The ragout is made by a gently poaching cannellini beans and cabbage, a light crunch is added by crispy smoked bacon squares. The ragout gets its freshness from a portion of peas, and an additional savoury hit from the thyme and garlic. 

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