AuthortapasonlineDuck 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.
Fry the slices of duck breast in olive oil until browned.
Add the beans and one sprig of rosemary and stir gently.
Add the pimentón and the salt and then the sherry. Stir to combine and simmer gently for a few minutes until heated through.
Discard the original rosemary and serve, garnished with a fresh sprig.
Ingredients
Directions
Fry the slices of duck breast in olive oil until browned.
Add the beans and one sprig of rosemary and stir gently.
Add the pimentón and the salt and then the sherry. Stir to combine and simmer gently for a few minutes until heated through.
Discard the original rosemary and serve, garnished with a fresh sprig.
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