Sautéed Duck Breasts With White Bean Ragout And Escarole

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)
CAL
803
FAT
143%
CHOL
48%
SOD
105%

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Ingredients for 2 servings

3/4 cup of dried white beans (we used Rancho Gordo Mayocoba), soaked overnight

4 garlic cloves, peeled

2 fresh springs of thyme

1 bay leaf

pinch of whole black peppercorns

4-6 cups of chicken broth

1/4 stick of unsalted butter

1/2 shallot, minced

1 pound of Muscovy duck breasts (1 large)

1/2 pound of spicy Italian sausages

1 garlic clove, crushed

1 sprig of thyme

1 cup of crusty bread, cut into large cubes

extra-virgin olive oil

4 cloves of garlic, sliced thinly

2 cups of roughly chopped radicchio or escarole

1/2 tablespoon of sherry wine vinegar

1 tablespoon of flat-leaf parsley, chopped finely

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