Beans are one of the things that are questionable on the lectin diet, so you’ll have to go by gut feel to decide whether to bring this one in. Dr. Gundry recommends Eden brand beans. I used the no-salt Great Northern Beans here.
- 1 Can Eden Great Northern Beans (substitution fine)
- 3 large carrots (nearly a pound) or equivalent smaller
- Thyme, Rosemary, Bay Leaves
- One Magret Duck Breast (roughly 1 pound)
Into your instant pot, put one can of white beans, drained about halfway – you will still want some liquid for steaming, and it will thicken up nicely.
Cut up 3 large carrots, or more smaller ones, into 1/2” chunks and add to the pot.
Mix thyme and rosemary into the pot and add three bay leaves, making sure they also get wet (but try not to break them).
Cook on high pressure for 10 minutes, then release the steam.
While the beans and carrots are cooking, sear the duck in a fry pan (not non-stick, as you’ll be at relatively high heat). Brown the skin side first, then flip to sear the flesh side. The breast will still be raw inside.
Put the seared duck on top of the beans in the instant pot, then pressure cook on high for 3 minutes, release the steam, slice the duck and serve over the beans and carrots.