Duck with flageolet beans, courgettes and crème fraiche Recipe

Honey glazed barbary duck breast served on a bed of flageolet beans, courgettes, fresh tomatoes and crème fraiche.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(9 votes) 4.3/5

Les ingrédients

Pour people
  • For the meat
  • Duck breast(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Honey : 3 tbsp
  • For the vegetables
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 3 sprig
  • Tomato(es) : 3 whole
  • Courgette(s) : 1 whole
  • Dry white wine : 50 ml
  • Flageolet bean(s) : 300 g
  • Flat leaf parsley : 0.25 bunch
  • Broad bean(s) : 100 g
  • Thick crème fraiche : 75 g
  • Unsalted butter : 25 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn


  • 1. FOR THE DUCK:

    Prepare the duck breasts by removing the sinew and trimming away any excess fat. Score the skin in a diagonal pattern.

    Season the duck breasts with Maldon sea salt and place in a cold pan skin side down. Turn the heat up to medium and as the fat melts, drain from the pan. Continue until the skin is golden brown and crispy. Turn the duck breast over and seal all of the raw meat. Cook on the flesh side for a further 3-4 minutes until the duck breast is beginning to become firm. Remove any remaining melted fat and add the honey to the pan. Coat the duck breasts in the glaze and remove from the heat. Allow the duck to rest for 5 minutes before carving into 6 slices.


    Peel and finely dice the shallot and garlic cloves.
    Pick the leaves from the thyme stalks. Peel the tomatoes with a tomato peeler and then cut into quarters. Remove the seeds and then dice the flesh.
    Top and tail the courgettes. Cut into quarter lengthways and then cut out the seeds. Cut each piece in half lengthways again and then cut into small dice. Place the diced courgette in a sieve and season with Maldon sea salt. Leave for 15 minutes for the salt to extract the water form the courgettes.
    Pod the broad beans and if using fresh blanch for 3 minutes in boiling water.
    Pick and roughly chop the parsley leaves.
    Open, drain and wash the tinned flageolet beans.

    Heat a saucepan over a medium heat and add the butter. Cook the shallots in the butter until soft and then add the courgettes. Cook for a further 3 minutes and then add the garlic and thyme leaves. Cook for a minute and then add the white wine. Reduce the wine by half and then stir in the beans. Season with salt and pepper and then add the creme fraiche. Bring up to the boil and then remove from the heat. Stir in the chopped tomato flesh, broad beans and the chopped parsley.

  • 3. TO SERVE:

    Place the beans in a bowl and top with the carved duck breast. Finish with a drizzle of the honey glaze from the duck frying pan.

Chef's tip

«Resting the duck is very important of you want the duck to be tender and juicy.»

Your comments