Duck, Wilted Spinach And White Bean Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2small duck breasts (1ÂĽ pounds), skinned and boned
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 3teaspoons canola oil
- 20cups fresh spinach (about 3 pounds)
- 2cups cooked cannellini beans
- ÂĽcup balsamic vinegar
Nutritional analysis per serving (4 servings)
345 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 14 grams dietary fiber; 4 grams sugars; 34 grams protein; 904 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season the duck breasts with the salt and pepper to taste. Heat the oil in a large cast-iron skillet over medium heat until almost smoking. Add the duck and cook for 3 minutes. Turn and cook until crisp and brown on the outside and still rare in the center, about 3 minutes longer. Remove the duck from the pan and set aside; keep warm.
- Step 2
Gradually place the spinach in the skillet, and stir-fry until barely wilted, adding more as room allows. Place in a bowl and toss with the beans. Add the vinegar to the skillet and cook, stirring with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan. Add to the spinach mixture and toss to combine. Season with salt and pepper to taste.
- Step 3
Cut the duck on the diagonal into thin slices. Divide the spinach mixture among 4 plates and drape the duck slices over it. Serve immediately.
Private Notes
Comments
Cooked duck breast sous vide per Serious Eats method: 3 hours @ 134F then seared in a cast iron pan. Made crispy sage leaves in pan while searing duck, served as garnish. Used 1 lb spinach and 1 cup beans for 2 servings. Really elegant dish, worthy of a dressy dinner party.
Cooked duck breast sous vide per Serious Eats method: 3 hours @ 134F then seared in a cast iron pan. Made crispy sage leaves in pan while searing duck, served as garnish. Used 1 lb spinach and 1 cup beans for 2 servings. Really elegant dish, worthy of a dressy dinner party.