Recipe: The Crispy Duck Andouillette

Name: Les Croustillantes d'andouillette de canard
Prep time: 15 min
Cook time: 90 min
Total time: 825 min
Yield: 4 portions
Ingredients: Vinaigrette fine de pois blonds de la Planèze*et câpres surfines.4 andouillettes de canard de 180 g environ200 g de pois blonds secsPanure fine5 g de graines de moutarde mixés avec 50 gr de chapelure1 œuf battu avec un peu d'huile30 g de farine30 g de câpreshuile de noix et de colza1 litre de bouillon de boeuf ou de poule préparé(Ariake si vous trouvez)sel et poivre du moulinune noix de graisse de canard (ou beurre et huile)

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 15 min

Cook 90 min

Rest 12h

Total 13h45

Servings 4 serv.

Ingredients for 4 servings

Fine vinaigrette of blonde peas from the Planèze*and superfine capers.

4 duck andouillettes of approximately 180 g each
200 g of dried blonde peas
Fine breadcrumbs
5 g of mustard seeds mixed with 50 g of breadcrumbs
1 egg beaten with a little oil
30 g of flour
30 g of capers
walnut and rapeseed oil
1 liter of beef or chicken broth prepared (Ariake if you can find it)
salt and freshly ground pepper
a knob of duck fat (or butter and oil)

Step-by-step directions

1- The day before, soak your blonde peas in 5 volumes of cold water.

2- The next day, drain your blonde peas then put them in a small pot, pour in your broth and allow 1h30 of cooking after it comes to a boil, which should be gentle.

3- Cut your andouillettes into slices approximately 2 cm thick.

4- Set up 2 plates, one with flour, the other with breadcrumbs, and a slightly deeper one for the beaten egg.

5- After approximately 1h30 you have tested the peas and they are cooked, you are 30 minutes away from lunch or dinner, so we will now take care of the andouillette slices.

6- Take your slices one by one, then pass them first through the flour, then through the egg (English style) and finally through the breadcrumbs.

7- Then heat your fat in a pan (butter and oil or duck fat) and place your andouillette slices in it for 5 minutes on each side, they should be golden and crispy, remove the pan from heat and cover to keep warm.

8- Season your peas, make a small vinaigrette with 2/3 rapeseed oil and 1/3 walnut oil, add your capers with a little vinegar, salt and pepper, then pour in your drained peas still warm.
Presentation:
Pour the warm blonde pea salad into the bottom of your plates and crown with the hot crispy andouillettes.
*These blonde peas, smaller than chickpeas, are not floury and have a fine skin that facilitates digestion. These "open field" crops with no fertilizer added are, along with blonde lentil crops, the emblematic crops of the volcanic lands of the Planèze: a basaltic plateau in Cantal between 800 and 1200m altitude.
For more information
contact the SARL la lentille blonde
in St Flour (15100)
s

Lapin à la moutarde Andouillette Accompagnement andouillette