Title: Duck With Cannellini Beans, Bacon And Caramelised Apple
Categories: Poultry Entree Chef Duck
Yield: 6 Servings

		375g packet of cannellini
		Beans
2		Sticks celery, each stick
		Cut in 3
2		Carrots, peeled and cut in
	lg	Pieces
2		Onions, peeled and
		Quartered
2		Bay leaves
1	ct	Campbell's Real Chicken
		Stock
		Salt to taste
		Freshly ground pepper
		Duck:
6		Duck Marylands
		Olive oil
		Salt and freshly ground
		Pepper
		Chicken or duck stock
		Bacon:
12		Thin rashers of bacon, rinds
		Removed
		Caramelised apple:
3		Granny Smith apples, peeled,
		Halved and cored
		Butter
		Caster sugar

To cook the beans: soak the beans in cold water for 8 hours. Drain and discard the liquid. Place the beans in a large pot with the celery, carrots, onions and bay leaves. Add the chicken stock and salt, and enough water to cover the beans by at least 2.5cm. Bring to the boil, cover and cook over low heat until the beans are cooked to your liking Drain the beans, reserving 1 cup of the liquid, and discard the celery, carrots, onions and bay leaves. Set the beans aside.

To cook the duck: place the pieces in a large baking tin, skin side up. Pour over a little oil and sprinkle with salt and pepper to taste. Cook in a preheated 200oC oven for 30 minutes, then pour a little chicken stock around, not over, the duck. Cover with foil, reduce the heat to 180oC and cook for a further 30 minutes. Remove the tin from the oven and drain the cooking juices into a small saucepan. Skim off any grease and add the cup of reserved Lean cooking liquid. Cover the duck pieces and set aside in a warm place.

To cook the bacon: cut each rasher into three pieces and grill quickly on both sides.

To caramelise the apple: cut each apple half into 4 slices. Melt a little butter in a large, heavy based frying pan and fry the apples, a few pieces at a time, until they brown a little, sprinkling with caster sugar as they fry. Set aside in a warm place.

To serve: bring the cooking liquid in the saucepan to the boil, season with pepper, and cook over high heat until it has reduced by half. Pour it into the beans and cook the beans for a few seconds to heat them through. Taste for salt and pepper. Carefully stir the bacon and apple into the beans. Spoon some beans onto each serving plate and place a piece of duck on one side. Serve at once. Joan Campbell Bon Appetit-Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 Beans:

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