Recipe: Duck Aiguillettes and Soissons Bean Mousseline

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