Duck Breast with white bean Ragout

Duck Breast with White Bean Ragout Recipe

25 Minutes
Serves: 2

A simple pan fried duck breast served on a bed of cannellini bean, bacon, cabbage and pea ragout flavoured with thyme and garlic.

Recipe Ingreds

Duck

  • black pepper (to taste)
  • 2 fillet duck breasts
  • salt (to taste)

Ragout

  • 0.5 tbsp olive oil
  • 45 grams bacon (smoked)
  • 10 grams butter
  • 1 cloves garlic
  • 1 tin tinned cannellini beans
  • 1 whole onions
  • 100 grams frozen peas
  • 2 sprig fresh thyme
  • 80 ml white wine
  • 75 ml double cream
  • 200 ml water (boiling)
  • 125 grams savoy cabbage
  • 0.5 cube stock cube chicken

Recipe with pictures Steps

Step 1

  • heat the oil in the frying pan
  • chop the bacon into pieces
  • add the bacon to the frying pan
  • fry till golden brown

Step 2

  • peel and finely slice the onion(s)
  • add the onions to the frying pan
  • peel and crush the garlic
  • add to the frying pan

Step 3

  • Drain and rinse the cannellini beans
  • add the beans to the frying pan
  • add the stock cube to boiling water
  • wash and remove the thyme leaves from their stalks
  • Add the wine, thyme and stock to the frying pan
  • cook the beans until the sauce is reduce by half

Step 4

  • wash and chop the cabbage into fine strips
  • add the cabbage to a new frying pan
  • add the butter
  • cook till soft and then set a side

Step 5

  • score the duck skin with a criss cross pattern
  • season with salt and pepper

Step 6

  • heat the frying pan
  • on a high heat
  • fry the duck skin side down
  • cook for 2 minutes

Step 7

  • turn the heat down to medium
  • cook for 2 minutes

Step 8

  • add the cabbage to the bean mixture
  • Add the cream
  • Bring to the boil
  • allow to thicken

Step 9

  • turn the duck over
  • cook for 5 minutes
  • remove from the heat and rest

Step 10

  • while the duck is resting

Step 11

  • add the peas to the ragout
  • cook for a minute or two
  • add the ragout to a serving bowl

Step 12

  • slice the duck breasts diagonally
  • place the duck slices on top of the ragout

Recipe Utensils

  • 2 chopping board
  • 1 fish slice
  • 2 frying pan
  • 1 Garlic crusher
  • 1 jug
  • 2 large knife
  • 1 sieve

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Duck breast with white bean ragout recipe

This recipe is from the cook book "Coast" by Rachel Allen it celebrates ducks full flavour by simply pan frying the duck with a little salt, to ensure a crispy skin. The duck is sliced and served on a bed of ragout. The ragout is made by a gently poaching cannellini beans and cabbage, a light crunch is added by crispy smoked bacon squares. The ragout gets its freshness from a portion of peas, and an additional savoury hit from the thyme and garlic. 

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