Duck Breasts with Creamy Haricot Beans - Filippo Berio

Ingredients

• 4 duck breasts, skin on
• Sea salt and freshly ground black pepper
• 2 tbsp Filippo Berio Classico Olive Oil
• 80g pancetta, diced
• 2 tbsp freshly chopped sage
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 stick celery, diced
• 1 large carrot, diced
• 200ml white wine
• 2 x 400g cans haricot beans, drained and rinsed
• 300ml chicken stock
• 4 tbsp double cream
• 200g cavolo nero, tough stems removed and roughly chopped
• Filippo Berio Extra Virgin Olive Oil, for drizzling