1 In a large salad bowl place your meat then add your herbs, your chives, your starch and your lightly beaten egg, salt and pepper then with your clean hands divide into about a dozen small meatballs which you place on a plate, in another spread your rice flour.
2 In a large sauté pan melt your duck fat when it is very hot place your meatballs which you have passed one by one in the flour then brown them on all sides then remove them to a plate.
3 In this same sauté pan in the remaining fat pour all the elements of your garnish salt and pepper with Espelette let thus sweat covered for 10 minutes then add the tomato concentrate and moisten with 1 1/2.1 qt (2 liters) of water or broth allow 20 minutes of cooking then crush it a little add your meatballs and the rendered juices and the drained Soissons beans and return to cooking for 10 minutes.
Plate on very hot plates the meatballs coated with the garnish in the center the beans around the penne lightly placed between.
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