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Caramelised duck breast with bean stew

Aldo Zilli from Good Food Live
Aldo Zilli cooks up a storm, with sticky duck breasts and a glorious tomato-rich stew of tasty mixed beans.

Caramelised duck breast with bean stew

Method

1. To make the bean stew, heat the olive oil in a frying pan over a medium heat. Add the pepper, onion, chilli and garlic and fry gently for 5 minutes, stirring frequently.

2. Add the beans, vegetable stock, wine and tomatoes and cook for 5-10 minutes, until thickened. Stir in the herbs and season to taste.

3. Meanwhile, melt the 25g of butter in a pan and add the sugar. Place the duck breasts into the pan, skin side down. Cook for 4 minutes on each side, then remove them from the pan and keep them warm.

4. Deglaze the pan with the citrus juices and zests, the balsamic vinegar and the brown sugar. Reduce this liquid for three or four minutes until nice and thick.

5. Slice the duck. Serve immediately, drizzled with sauce and accompanied by the bean stew.

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Serves: 2

Prep: 20 min
Cook: 30 min

Ingredients
2 tbsp Olive oil
1 green pepper, chopped
1 red onion, finely sliced
1 red chilli, finely sliced
1 garlic clove, crushed
150g cooked Borlotti beans
150g cooked canellini beans
100g cooked Chickpeas
125ml vegetable stock
4 tbsp White wine
1 tin tinned chopped tomatoes
1 tbsp basil leaves, roughly torn
1 tbsp Parsley, finely chopped
salt and fresh ground black pepper