Duckling With Tuscan White Beans - cooking recipe

Ingredients

1/2 lb dried great northern beans
water
3 sprigs fresh rosemary, broken
3 tablespoons Italian parsley, chopped
2 tablespoons dry white wine
1/4 cup olive oil
1 1/2 lbs ducklings, breast Boneless
12 large fresh sage leaves
4 large garlic cloves, peeled
1 teaspoon salt, to taste
3/4 teaspoon pepper, to taste
1 cup spinach leaves, Torn

Preparation

Rinse the beans and place them in a large bowl.
Fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
Combine the rosemary, parsley, white wine and 2 tablespoons oil in a zip-seal bag.
Add the duck breasts, seal bag and toss to coat.
Refrigerate 3 hours or overnight.
Drain the beans, rinse under cold water and drain again.
Place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
Bring to a simmer over medium heat and cook 30 minutes.
Add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
Meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
Remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Grill 3-4 minutes on each side for medium rare.
Transfer to cutting board, cover and let rest 5 minutes.
Drain the beans reserving about 1 tablespoon cooking liquid.
Discard the sage and garlic and return beans to saucepan.
Add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
Toss to mix.
Add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
Cover to keep warm.
Using a sharp knife, thinly slice the duck across the grain.
Divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.