Caramelised Duck Breast with Bean Stew

Aldo Zilli cooks up a storm, with sticky duck breasts and a glorious tomato-rich stew of tasty mixed beans.
By Aldo Zilli
Caramelised Duck Breast with Bean Stew
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 1 green pepper, chopped
  • 1 red onion, finely sliced
  • 1 red chilli, finely sliced
  • 1 clove garlic, crushed
  • 150g cooked borlotti beans
  • 150g cooked cannellini beans
  • 100g cooked chickpeas
  • 125 ml vegetable stock
  • 4 tbsp white wine
  • 1 tins canned chopped tomatoes
  • 1 tbsp basil
  • 1 tbsp parsley, finely chopped
  • black pepper

For the duck:

  • 25 g butter
  • 2 duck breast
  • zest and juice of 1 oranges
  • zest and juice of 1 lemons
  • 2 tbsp balsamic vinegar
  • 1 tsp brown sugar


1. To make the bean stew, heat the olive oil in a frying pan over a medium heat. Add the pepper, onion, chilli and garlic and fry gently for 5 minutes, stirring frequently.

2. Add the beans, vegetable stock, wine and tomatoes and cook for 5-10 minutes, until thickened. Stir in the herbs and season to taste.

3. Meanwhile, melt the 25g of butter in a pan and add the sugar. Place the duck breasts into the pan, skin side down. Cook for 4 minutes on each side, then remove them from the pan and keep them warm.

4. Deglaze the pan with the citrus juices and zests, the balsamic vinegar and the brown sugar. Reduce this liquid for three or four minutes until nice and thick.

5. Slice the duck. Serve immediately, drizzled with sauce and accompanied by the bean stew.

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