Authortapasonline
RatingDifficultyBeginner

Duck breast with beans, sherry and rosemary - there is no need to use an expensive sherry, but it needs to be medium to full cream. Of course, if you’re only making a few tapas, you might want to buy a nice bottle and drink the rest.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 Duck Breastsliced
 1 x 400g can of Cannellini Beansdrained
 250 ml Sherry
 3 small Sprigs of Fresh Rosemary
 Half tsp Pimentón (smoked paprika)
 Pinch of Salt
 1 spoon of Olive Oil
1

Fry the slices of duck breast in olive oil until browned.

2

Add the beans and one sprig of rosemary and stir gently.

3

Add the pimentón and the salt and then the sherry. Stir to combine and simmer gently for a few minutes until heated through.

4

Discard the original rosemary and serve, garnished with a fresh sprig.

Category, Cooking Method,

Ingredients

 1 Duck Breastsliced
 1 x 400g can of Cannellini Beansdrained
 250 ml Sherry
 3 small Sprigs of Fresh Rosemary
 Half tsp Pimentón (smoked paprika)
 Pinch of Salt
 1 spoon of Olive Oil

Directions

1

Fry the slices of duck breast in olive oil until browned.

2

Add the beans and one sprig of rosemary and stir gently.

3

Add the pimentón and the salt and then the sherry. Stir to combine and simmer gently for a few minutes until heated through.

4

Discard the original rosemary and serve, garnished with a fresh sprig.

Pechuga de Pato con Alubias y Romero