Duck, sausage and beans
A simple and easy Easter duck dish.
Ingredients
2 duck breasts
1 tbsp olive oil or goose fat
6 garlicky pork sausages
1 onion, finely sliced
2 garlic cloves, crushed
400g tinned tomatoes, chopped
2 tbsp tomato paste
2 tbsp parsley, finely chopped
Sea salt and pepper
200ml stock or water
800g tinned white beans, rinsed
2 tbsp dry breadcrumbs
Method
Cut each duck breast in three. Heat the oil or goose fat in a frying pan and cook the sausages and duck (skin-side down) slowly until well browned, draining off the fat as it renders. Remove from the pan, add the onion and cook until soft, about 10 minutes.
Add the garlic, tomatoes, tomato paste, parsley, salt, pepper and stock and bring to the boil, stirring. Add the beans and simmer for 10 minutes.
Heat the oven to 200C.
Tip half the beans into a large ovenproof gratin dish, arrange the sausages and duck (skin-side up) on top, and cover with remaining beans. Scatter with breadcrumbs and bake for 30 to 40 minutes until golden brown, crusty and sizzling.
Serve hot with a green salad.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
