Recipe: Duck Aiguillettes Skewers

1- Pour 3 liters of water into a large pot, then prepare thyme, bay leaf, and pepper in a tea ball to season your beans.

2- Pour the beans and tea ball into your water and cook for approximately 1 hour 15 minutes gently, skimming occasionally. After 50 minutes, if your beans are slightly soft, you can then salt them.

3- Meanwhile, in a saucepan, add a little olive oil and gently sweat your diced bell peppers, garlic, and crushed olives, then add your small tomatoes cut into quarters. Salt, pepper, and set aside covered.

4- Your beans are cooked, drain them while keeping some cooking water (20cl). Pour them into the Niçoise garnish saucepan and add the 20cl of cooking water, then return to very low heat covered.

5- Heat your duck or goose fat in a pan, then when hot, sear your skewers 2 minutes on each side. Remove the pan from heat and let rest for 5 minutes.

6- Arrange the stewed beans and roasted skewers in a large shallow dish. A very easy dish to prepare that is also tasty and convivial. For more convenience, you can drain a large jar of these magnificent Soissons beans and add and mix them at the end of the recipe—you know how attached I am to the survival of this cooperative www.haricotdesoissons.com