Ingredients
Method
1.Preheat oven to 110°C (100°C fan forced).
2.Heat half the oil in large frying pan, cook pancetta, stirring, until crisp. Remove pancetta from pan, place in large baking dish.
3.Heat remaining oil in same pan, cook onion, carrot, celery and thyme, stirring, until soft. Transfer to dish, top with duck.
4.Bring wine and stock to the boil in small saucepan, pour over duck. Cover dish with foil, roast, in oven, 2 hours. Remove from oven.
5.Increase oven temperature to 125°C (115°C fan forced).
6.Remove foil, stir beans into dish, sprinkle duck with breadcrumbs. Roast, uncovered, about 1 hour or until duck is tender.
7.Serve 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.
Note
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