Recipe: Duck Aiguillettes and Soissons Bean Mousseline

Name: Aiguillettes de canard et mousseline de soissons
Prep time: 45 min
Cook time: 25 min
Total time: 190 min
Yield: 4 portions
Ingredients: 1 truffe mélano crue ou cuite en 1ere ébullition de 40 g environ la moitié taillée en fine julienne et l'autre en tranches fines .; 300 g de haricots de Soissons* cuits au naturel; 1 grosse pomme de terre \\"Mona Lisa\\" lavée et taillée en 4 quartiers; Dans une boule a thé installez thym laurier un peu de cèpes secs et des grains de poivre noirs.; Graisse de canard ou d'oie; Quelques carrés de foie gras cuit; Sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4/5 (5 reviews) Meat

Prep 45 min

Cook 25 min

Rest 2h

Total 3h10

Servings 4 serv.

Today I present to you a recipe created recently upon discovering that the flavor of our beautiful beans reduced to a purée paired perfectly with truffle

Ingredients for 4 servings

1 raw or lightly boiled black truffle of approximately 40 g, half cut into fine julienne and the other half into thin slices
300 g of Soissons beans* cooked plain
1 large "Mona Lisa" potato, washed and cut into 4 quarters
In a tea infuser ball place thyme, bay leaf, a little dried porcini mushrooms and black peppercorns
Duck or goose fat
A few squares of cooked foie gras
Salt and freshly ground pepper

Step-by-step directions

1 In a saucepan, add water, salt and your herb infuser ball, bring to a boil then add your 4 large potato slices and cook for 20 minutes.

2 Meanwhile, in a skillet heat a good spoonful of goose fat, when it is very hot pan-fry your duck aiguillettes well seasoned, cooking 1 minute on each side then remove from heat and cover (rest).

3 When the potatoes are almost cooked add your beans for 5 to 6 minutes.

4 Then drain, removing the potato skins, reserve a few beans for garnish, then pass everything through a vegetable mill with medium grid into a saucepan.

5 Dry out slightly over heat then add 1 spoonful of goose fat and the foie gras cubes then half of your truffle cut into julienne.
Plate onto beautiful hot plates, mousseline at the base then on each 4 duck aiguillettes with a little rendered juice and place between the slices a Soissons bean and a thin slice of truffle.
and of course my splendid Soissons beans, IGP beans of unequaled quality.
www.haricotdesoissons.com