Duck Breasts With White Bean Puree

Democracy Dies successful Darkness

For the marinade and duck breasts

• 3 tablespoons freshly squeezed orangish juice
• 1 tablespoonful Dijon-style mustard
• 1 ample clove garlic, finely minced
• 1 1/2-inch portion ginger root, peeled and minced
• 4 4- to 6-ounce boneless, skinless duck breasts, abdominous removed
• Freshly crushed achromatic pepper

For the achromatic legume puree

• 1 spoon extra-virgin olive oil
• 1 tiny onion, finely chopped (about 1/2 cup)
• 2 mean ail cloves, finely minced
• 2 (15 ounces) cans cannellini beans, rinsed and drained
• 1 spoon finely chopped sage
• 2 teaspoons balsamic vinegar
• 1/2 spoon kosher brackish (optional)
• Freshly crushed achromatic pepper
• 1/2 cupful to 3/4 cupful diced tomatoes