- 1/3 cup (80ml) light olive oil
- 200 gram (6½ ounces) thinly sliced pancetta, chopped coarsely
- 1 large_piece (200g) brown onion, hopped finely
- 2 medium_piece (240g) carrots, chopped finely
- 1 (150g) stalk celery, trimmed,chopped finely
- 6 sprigs fresh thyme
- 6 (1.8kg) duck marylands
- 1 cup (250ml) dry red wine
- 1 cup (250ml) chicken stock
- 800 gram (1½ pounds) canned white beans, rinsed, drained
- 1 cup (70g) stale breadcrumbs
- 1Preheat oven to 110°C (100°C fan forced).
- 2Heat half the oil in large frying pan, cook pancetta, stirring, until crisp. Remove pancetta from pan, place in large baking dish.
- 3Heat remaining oil in same pan, cook onion, carrot, celery and thyme, stirring, until soft. Transfer to dish, top with duck.
- 4Bring wine and stock to the boil in small saucepan, pour over duck. Cover dish with foil, roast, in oven, 2 hours. Remove from oven.
- 5Increase oven temperature to 125°C (115°C fan forced).
- 6Remove foil, stir beans into dish, sprinkle duck with breadcrumbs. Roast, uncovered, about 1 hour or until duck is tender.
- 7Serve duck, vegetables and pan juices on bed of wilted spinach.
If breadcrumbs are not brown, place dish under hot grill for a few seconds, until crisp. We used cannellini beans, but you can use any white bean if you like. Duck marylands have the leg and thigh still connected in a single piece; the bones and skin remain intact.
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