Duck Breasts On White Beans With Dandelion Greens

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Los Angeles Times


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are cooking (below), reheat the beans, adding a little more water if necessary to create a slightly flowing, risotto-like texture, and add the dandelion greens. Cook, covered, until the greens soften, about 5 minutes. Season to taste with more salt and pe

Crisp-skinned duck breast and assembly

2 tablespoons kosher salt

6 whole cloves

1 1/2 teaspoons whole black peppercorns

6 duck breasts (about 4 to 6 ounces each)

2 teaspoons vegetable oil

White beans


1/4 pound fresh garlic sausage, crumbled

2 tablespoons olive oil

1 carrot, diced

1 onion, chopped

3 cloves garlic, chopped

1 pound dried white beans, such as cannellini or Great Northern

6 cups water, plus more if necessary

1 bay leaf

1 teaspoon salt, plus more to taste

Freshly ground black pepper

1 bunch dandelion greens (about 3/4 pound)

1 to 2 tablespoons red wine vinegar

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