Name: Sautéed Duck Breasts with White Bean Ragout and Escarole
Prep time: 1 minutes
Total time: 10 hours
Yield: 6 Servings
Ingredients: 8 ounces (about 1 generous cup) dried white beans (such as marrow beans); 4 garlic cloves, peeled; 2 large fresh thyme sprigs; 1 bay leaf; 1/4 teaspoon whole black peppercorns; 6 cups (or more) low-salt chicken broth; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup minced shallot (about 1 large); 2 pounds boneless Muscovy duck breasts; 1 pound hot Italian sausages, left whole in casings; 1 garlic clove, pressed; 1 large fresh thyme sprig; 2 cups 1/2-inch pieces crustless country-style bread or baguette (preferably day-old); 2 tablespoons extra-virgin olive oil; 8 large garlic cloves, peeled, very thinly sliced; 10 cups coarsely torn escarole; 1 tablespoon Sherry wine vinegar; 2 tablespoons chopped fresh Italian parsley

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