Juicy breast of duck cooked in Marsala wine makes for a delicious dinner in no time at all.
1 duck breast
400g/14oz tin cannellini beans
large sprig rosemary
5 tbsp of Marsala wine
salt and lots of freshly ground black pepper
Score the skin of the duck breast and then place in a hot pan, skin side down, and fry until golden-brown.
Drain the can of beans and add to the pan.
Turn the breast over so the skin side is up.
Place the whole rosemary sprig in the pan and pour in the wine.
Cover and allow to simmer for five minutes.
Remove the rosemary and lightly crush the beans with a fork. Season well, then serve.
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