Recipe: Severed Soissons Beans with Duck Bolognaise

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.