4 single duck breasts
1 red onion, sliced
2 cloves garlic, crushed
2 tablespoons chopped fresh sage
2 × 400 gram tins cannellini beans, drained and rinsed
½ cup white wine or chicken stock
sea salt and ground pepper
wilted greens such silverbeet, spinach or kale
Season the duck and place skin-side down in a cold sauté pan.
Place over a medium-low heat and cook for 10 minutes until the skin is crisp and a good golden brown. Turn over and cook for 3–5 minutes or until done to your liking. Transfer the duck to a plate and cover loosely to rest.
Spoon off the excess fat leaving 2 tablespoons in the pan.
Add the onion, garlic and sage and season with salt and pepper. Cook until the onion is tender, then add the beans. Increase the heat and cook until the beans are hot. Add the wine or stock and bring to the boil then cook for 2–3 minutes.
To serve: Place the greens on plates and top with the beans. Slice the duck and arrange over the top and spoon over the resting juices. Serve with lemon wedges.
Cook's tip: To garnish, I fried a few large sage leaves in the oil before adding the onion etc. Drain on kitchen towels.