Roasted Duck Breast with White Beans, Boletes and Foie Gras
Ингредиенты
- 1 1/2 cups (375 ml) dry white beans
- 2 onions, coarsely chopped
- 3 tablespoons (45 ml) unsalted butter
- 4 cups (1 litre) beef broth
- 3/4 oz (20 g) dried bolete mushrooms, coarsely chopped
- Salt and pepper
- 4 boneless duck breasts or 2 duck magrets
- 2 containers 5 oz (142 g) baby spinach (about 12 cups/3 litres)
- 4 to 6 slices raw foie gras, about 2 oz (55 g) each (optional)
- Salt and pepper
Инструкция
- The day before, place beans in a large bowl. Cover with water and let soak overnight at room temperature. Add water, if needed, so that beans are always covered. Rinse and drain.
- In a saucepan, brown onions in butter. Add broth, mushrooms and beans and bring to a boil. Cover and simmer over medium heat for about 1 hour. Remove lid and continue cooking for about 30 minutes or until beans are very tender. Season with salt and pepper. Set aside.
