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Duck breasts with butter beans and creamy apple slaw

Published: 4 Dec 19
Updated: 25 Mar 24

This is two recipes in one. You can either make the duck breasts to serve alongside the slaw, or, see the tips to turn this into a puff pastry-topped pie.

We’ve also got a fragrant roast duck breast with prunes recipe, if you’d like to see an alternative option.

Easy
December 2019

Test kitchen approved

Serves 4
hands-on time 30 min, simmering time 10 min

This is two recipes in one. You can either make the duck breasts to serve alongside the slaw, or, see the tips to turn this into a puff pastry-topped pie.

We’ve also got a fragrant roast duck breast with prunes recipe, if you’d like to see an alternative option.

Nutrition: per serving

Calories: 640kcals
Fat: 25.8g (9.9g saturated)
Protein: 62g
Carbohydrates: 32.9g (14.6g sugars)
Fibre: 14.6g
Salt: 0.7g

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Ingredients

4 x free-range duck breasts, skin scored
300g banana shallots, sliced
300g carrots, cut to 2cm chunks
4 garlic cloves, crushed
2 small apples, quartered, cored and sliced into matchsticks
150g half-fat crème fraîche
Juice 1 lemon
600ml chicken or light beef stock
2 x 400g cans butter beans, drained and rinsed
100g watercress

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the duck breasts skin-side down in a wide, heavy-based ovenproof pan over a medium-high heat. Cook for about 8 minutes to brown the skin and render the fat. Turn the duck over, transfer to the oven and cook for 8-12 minutes, depending on whether you like it rare or medium. Transfer the duck breasts to a plate and set aside
Discard most of the duck fat from the pan, then put the pan back on the hob over a medium heat. Add the shallots and carrots, cook for 10 minutes until lightly golden and softened, then stir in the garlic for the final minute.
Meanwhile, mix the apple with the crème fraîche and half the lemon juice, then season and set aside.

Add the stock to the pan, bring to the boil, then add the butter beans and simmer until the liquid has reduced by a third – about 10 minutes. Season with salt, pepper and lemon juice to taste.
Slice the rested duck, return to the pan, along with any resting juices, and serve with the apple slaw and watercress on the side.