Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce
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  • 2 duck breasts
  • 4 rashers smoked bacon
  • 2 leeks
  • 10 ml double cream
  • 3 cloves garlic
  • 10 g butter
  • 400 g tin
  • s butter beans
  • 10 ml double cream
  • 20 g butter
  • 20 g plain flour
  • 6 spring onions
  • 1. For the duck breasts, first make your brine
  • 20 g salt
  • 200 ml water
  • 4 bay leaves
  • 2. For the puree, finely slice the garlic and add to a sauce pan with the butter. Cook gently for a minute, then add the butter beans and water from one tin, and just the butter beans from the other tin. Simmer gently until the beans are soft, then whizz with a food processor. Add the cream and a little water if it
  • 3. For the leeks, chop the bacon into small chunks and cook over a high heat until golden
  • 4. For the sauce, melt the butter in a saucepan and add the flour and spring onions. Take off the heat and stir in the prosecco a little at a time. Put back on the heat and bring up to the boil, stirring all the time. Turn off the heat, then season (you may want to add a little sugar if it
  • 5. For the duck, remove from the brine and rinse under the tap. Dry the fat, then place fat side down in a cold pan. Turn on the heat and cook, fat side down, for 15 minutes You may need to drain away some of the fat during the cooking. Flip the duck and cook on the meat side for 2 minutes, then remove from the pan and rest for no less than 5 minutes



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