Duck Breasts On White Beans With Dandelion Greens Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a Dutch oven, cook the sausage in oil over medium heat until browned, about 7 minutes; add carrot and cook until it begins to soften, about 5 minutes.
• Add the onion and cook, scraping up any browned bits from the bottom, until they soften, 2 to 3 minutes; add garlic, cook until fragrant, 3 minutes.
• Add the dried beans, water, and bay leaf and bring to a simmer; cover tightly and place in oven for 1 hour, stirring occasionally,
• After an hour, add the salt, stir, and continue cooking until beans are tender, 45 minutes to 1 hour.
• Add water, if necessary, 1/4 cup at a time.
• Remove bay leaf and discard; taste and adjust seasoning.
• NOTE: Dish can be prepared up to this point a day ahead and refrigerated.
• Prepare the dandelion greens by chopping into 1-inch pieces, discarding larger stems; you should have 3 to 4 cups.
• Meanwhile, prepare the duck: Grind the salt, cloves, and peppercorns to a fine powder; score the breasts by slicing a cross-hatch pattern through the skin, but not into the flesh.
• Season the breasts on both sides with the spice mixture making sure to use most of it on the skin side inside the cross-hatches.
• NOTE: At this point you can wrap the breasts tightly in plastic wrap and refrigerate for a day in advance. Bring to room temperature before proceeding.
• Heat oil in a heavy skillet, over medium-high heat, pat the skin side of the breasts dry with paper towels, and sear the breasts, skin side down, until deep, golden brown, pressing down with a spatula from time to time, 4 to 5 minutes (in batches if necessary).
• Turn breasts over, reduce heat to medium, and cook until medium-rare in the center, 3 to 5 minutes more.
• Remove breasts to rest on a cutting surface for 5 minutes before slicing into thick slices, on the bias.
• While the breasts are cooking, reheat the beans, adding water if necessary, to achieve a risotto-like texture, and add dandelion greens; cook, covered, until greens soften, about 5 minutes.
• Season to taste with salt and pepper, if necessary, and red wine vinegar to taste.
• To serve: Spoon 3/4 to 1 cup of the beans onto a serving plate and top with a sliced duck breast.
• You will have some beans left over for another meal.

Steps:

• Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
• In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
• Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
• In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
• Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
• Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
• In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
• Slice duck breasts and toss with salad. Garnish with almonds and serve.