• 2 duck breasts, scored on the fatty side in a grid pattern
• 1 long celery stalk, diced fine
• 1 large carrot, diced fine
• 1 leek, light green bottom only, diced fine
• 1 onion, diced fine
• 6 cherry tomatoes, quartered
• Zest of ½ an orange
• 1 ½ cups canned cannellini beans, drained
• Canola oil, olive oil & salt
• Fresh thyme
• 4 thick slices of baguette
- Heat a frying pan on medium heat. Once hot, add a splash of olive oil along with your diced onions, carrots, leeks, tomatoes, celery and orange zest. Season with a pinch of salt, and cook for 4-5 minutes, until softened and fragrant.
- Add drained beans, and cook another several minutes until the beans are warmed and the flavours have combined. Taste and adjust salt if needed.
- Place the duck breasts in a clean frying pan, fat side down. Place the cold pan on a high heat, allowing the duck fat to render as it heats up. Season the exposed side liberally with salt.
- After 5 minutes, when the fat has browned all over, add a bunch of fresh thyme into the pan, and flip the duck breasts onto the other side. Cook only another 30 seconds, and then remove them from the pan to rest.
- Place your sliced bread next to the duck breasts as they cook, allowing them to soak up the duck fat and crisp up.
- Once the duck has rested, slice it into thick slices and serve atop the bean cassoulet and grilled bread.
*If using lean, wild duck, add the duck breasts into a preheated pan coated with canola oil. Fry for 3-4 minutes, or until the first side has browned nicely