Roasted Duck Breast with White Beans, Boletes and Foie Gras
Roasted Duck Breast with White Beans, Boletes and Foie Gras
Ingredients
- 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
Instructions
- 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.
Roasted Duck Breast with White Beans, Boletes and Foie Gras