Pan-fried duck breast with creamy white beans

The perfect way to cook a duck breast

Pan-fried duck breast with creamy white beans

Pan-fried duck breast with creamy white beans

Serves Serves 2
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 459 23%
  • Fat 15.3g 22%
  • Saturates 4g 20%
  • Sugars 3.4g 4%
  • Salt 1.4g 23%
  • Protein 49g 98%
  • Carbs 32.6g 13%
  • Fibre 9.2g -
Of an adult's reference intake
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  • 1 250g free-range duck breast
  • 2 rashers of higher-welfare smoked streaky bacon
  • 2 cloves of garlic
  • 2 sprigs of fresh rosemary
  • red wine vinegar
  • 1 560g jar of white beans
  • 100 g spinach
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  1. Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
  2. Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
  3. Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
  4. Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
  5. Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
  6. Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
  7. Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.


Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Living a good life generally means they have better flavour and texture.