1 Remove your dried porcini mushrooms by hand, brushing away any remaining dirt.
2 Pass this liquid through a coffee filter or cloth.
3 Take a bit of the duck skin, cut it into small pieces and render it in a large pot. Add your dried porcini mushrooms, finely sliced. Season with salt and pepper, and sweat gently for 10 minutes. Then add your strained liquid and the shredded duck meat and continue gently, covered, for another 15 minutes.
4 Pour in your tomato sauce, bring to a boil, taste and adjust the seasoning, then add your drained Soissons beans.
5 Let simmer gently for 15 minutes, then serve in nice warm, deep plates.
*See the tomato sauce recipe on the website.
This dish was created especially for the Alexandre Dumas festival on October 20 and 21, 2012 at the AFTouch stand where I cooked, helped by three friends: Stéphane Dubarry, Ivan Couet the website creator, and Laurence Dubarry who displayed her beautiful paintings to the public. The whole event was supported by and graced with the presence of Fabienne Thibeault, our Canadian godmother, who kindly made the journey with us.
* The tomato sauce recipe is on the website, as is the cooking method for Soissons beans.
As you can see in the photo, this dish was served with a brunoise of Picardy vegetables infused with black garlic oil.
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