Recipe: Truffle Duck Sausage and Soissons Beans

1 In a sauté pan place your sausages and cover them with cold water, bring to a boil for 3 minutes then rinse them under cold water and pat dry.

2 In this cleaned sauté pan, melt your duck fat, then brown your sausages on all sides for 8 minutes, then remove them to a plate and cover.

3 Remove some of the fat from your sauté pan, heat it then deglaze with your truffle jus and poultry stock, bring to a boil, season with salt and pepper then add your beans, boil for 5 minutes, turn off heat and let rest another 5 minutes (flavor infusion).

4 Then in your beans at the last moment add some fresh parsley just crushed and place your sausages on top, bring to a boil and plate on hot plates as in the photo for example.
* These duck sausages are a specialty of the South West but you can also prepare this recipe with truffle cervelas for example.