Once you've assembled the readily-available ingredients for this classic French bistro dish, you're less than half an hour away from tucking into a tres elegant plat de delice, perfect for a romantic Valentine's Day dinner a deux. With a subtly gamey flavour and a texture that satisfies fans of both white and dark meat, duck breasts are a fascinatingly flavoursome alternative to chicken. When cooked properly (and you really can't go wrong with this recipe), they're a moist, tender treat with a crispy skin that carnivores find irresistibly luxurious. I've specified using cannellini beans here because they offer a softer, creamier result than butter beans, and their mild flavour works really well with both the nutty smoked bacon and the astringent blast of rosemary. The spinach, meanwhile, adds an extra dimension of silkiness to what is, overall, a supremely sophisticated supper… in 20 minutes flat.
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