Ingredients
4 Duck breasts
1/2c sea salt
1/4c white sugar
1 Tbsp black pepper corns, cracked
1 Tbsp thyme leaves, bruised
500ml duck or chicken stock
50g Sliced dried porcini mushrooms, soaked in 100ml of the stock
6 shallots, finely sliced
2 garlic cloves, crushed
1 fresh bay leaf
1 tsp thyme leaves
1/2c good quality red wine
1 400g tin Bianchi de Spagna beans, drained & rinsed
500g broad beans, shelled
100g green chard
Directions
To prepare the duck breasts for roasting, make slash incisions across the skin, avoid cutting through to the flesh.
Combine the salt, sugar, peppercorns & thyme, rub into the breasts. Lay the duck in a non-metallic container, cover with the salt mixture & leave for at least 4 hours, over night if possible. Rinse the duck under cold running water & pat dry. In a low to medium heat pan slowly brown the duck breast in 1Tbsp oil, skin side down first, letting the fat render out of the skin (approx 4 minutes) Turn the breast and cook for a further 2 minutes. Remove from the pan & finish in a 180c oven for 8minutes, set aside in a warm place to rest.
Mean while prepare the broth- Drain the fat from the duck pan, leaving 2Tbsp to slowly sweat the shallots & garlic in until transparent. Add the bay leaf & thyme. Deglaze the pan with red wine. Add the mushrooms & soaking liquid, remaining stock then the bianchi beans, simmer for 5minutes. Add the broad beans & chard, check the seasoning & simmer for a further minute. Remove the bay leaf & divide into bowls, serve the duck breast on top.
Serves 4 as a main