Duck Breasts on White Beans With Dandelion Greens Recipe

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Duck Breasts on White Beans With Dandelion Greens
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Ingredients
17
Count
Nutrition
1521
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Add the dried beans, water, and bay leaf and bring to a simmer; cover tightly and place in oven for 1 hour, stirring occasionally,
  5. After an hour, add the salt, stir, and continue cooking until beans are tender, 45 minutes to 1 hour.
  6. Add water, if necessary, 1/4 cup at a time.
  7. Remove bay leaf and discard; taste and adjust seasoning.
  8. NOTE: Dish can be prepared up to this point a day ahead and refrigerated.
  9. Prepare the dandelion greens by chopping into 1-inch pieces, discarding larger stems; you should have 3 to 4 cups.
  10. 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.
  11. 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.
  12. 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.
  13. 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).
  14. Turn breasts over, reduce heat to medium, and cook until medium-rare in the center, 3 to 5 minutes more.
  15. Remove breasts to rest on a cutting surface for 5 minutes before slicing into thick slices, on the bias.
  16. 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.
  17. Season to taste with salt and pepper, if necessary, and red wine vinegar to taste.
  18. To serve: Spoon 3/4 to 1 cup of the beans onto a serving plate and top with a sliced duck breast.
  19. You will have some beans left over for another meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1520.72 Kcal (6367 kJ)
Calories from fat 820.74 Kcal
% Daily Value*
Total Fat 91.19g 140%
Cholesterol 368.78mg 123%
Sodium 5703.97mg 238%
Potassium 1726.55mg 37%
Total Carbs 85.17g 28%
Sugars 9.66g 39%
Dietary Fiber 20.61g 82%
Protein 88.13g 176%
Vitamin C 24mg 40%
Vitamin A 0.7mg 22%
Iron 23.3mg 130%
Calcium 700.8mg 70%
Amount Per 100 g
Calories 330.9 Kcal (1385 kJ)
Calories from fat 178.58 Kcal
% Daily Value*
Total Fat 19.84g 140%
Cholesterol 80.24mg 123%
Sodium 1241.14mg 238%
Potassium 375.68mg 37%
Total Carbs 18.53g 28%
Sugars 2.1g 39%
Dietary Fiber 4.48g 82%
Protein 19.18g 176%
Vitamin C 5.2mg 40%
Vitamin A 0.1mg 22%
Iron 5.1mg 130%
Calcium 152.5mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.2
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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