Duck Breast with White Bean Ragout Recipe

Name: Duck Breast with White Bean Ragout
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Cuisine: French
Ingredients: 45 grams bacon (smoked); black pepper (to taste); 10 grams butter; 75 ml double cream; 2 fillet duck breasts; 2 sprig fresh thyme; 100 grams frozen peas; 1 cloves garlic; 0.5 tbsp olive oil; 1 whole onions; salt (to taste); 125 grams savoy cabbage; 0.5 cube stock cube chicken; 1 tin tinned cannellini beans; 200 ml water (boiling); 80 ml white wine

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

Duck

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

Ragout

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

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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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35 Minutes