Recipe: Duck Aiguillettes and Soissons Bean Mousseline

Name: Aiguillettes de canard et mousseline de soissons
Prep time: 45 min
Cook time: 25 min
Total time: 190 min
Yield: 4 portions
Ingredients: 1 truffe mélano crue ou cuite en 1ere ébullition de 40 g environ la moitié taillée en fine julienne et l'autre en tranches fines .300 g de haricots de Soissons* cuits au naturel1 grosse pomme de terre \\"Mona Lisa\\" lavée et taillée en 4 quartiersDans une boule a thé installez thym laurier un peu de cèpes secs et des grains de poivre noirs.Graisse de canard ou d'oieQuelques carrés de foie gras cuitSel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4/5 (5 reviews) Meat

Prep 45 min

Cook 25 min

Rest 2h

Total 3h10

Servings 4 serv.

Today I present to you a recipe created recently upon discovering that the flavor of our beautiful beans reduced to a purée paired perfectly with truffle

Ingredients for 4 servings

1 raw or lightly boiled black truffle of approximately 40 g, half cut into fine julienne and the other half into thin slices
300 g of Soissons beans* cooked plain
1 large "Mona Lisa" potato, washed and cut into 4 quarters
In a tea infuser ball place thyme, bay leaf, a little dried porcini mushrooms and black peppercorns
Duck or goose fat
A few squares of cooked foie gras
Salt and freshly ground pepper

Step-by-step directions

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

Soissons