Recipe: Truffle Duck Sausage and Soissons Beans

Name: Saucisse de canard truffée et soissons
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 portions
Ingredients: 4 saucisses de canard truffées *400 g de haricots de Soissons cuits au naturel20 cl de jus de volaille rôtie (si possible)10 cl de jus de truffe(mélanos)30 g de graisse d'oie ou de canardpersil simplesel fin et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 3.8/5 (6 reviews) Meat

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

4 truffle duck sausages *
400 g cooked Soissons beans in their natural state
20 cl roasted poultry jus (if possible)
10 cl truffle jus (mélanos)
30 g goose or duck fat
flat parsley
fine salt and freshly ground pepper.

Step-by-step directions

1- In a sauté pan place your sausages and cover them with cold water, bring to a boil for 3 minutes then rinse them under cold water and pat dry.

2- In this cleaned sauté pan, melt your duck fat, then brown your sausages on all sides for 8 minutes, then remove them to a plate and cover.

3- Remove some of the fat from your sauté pan, heat it then deglaze with your truffle jus and poultry stock, bring to a boil, season with salt and pepper then add your beans, boil for 5 minutes, turn off heat and let rest another 5 minutes (flavor infusion).

4- Then in your beans at the last moment add some fresh parsley just crushed and place your sausages on top, bring to a boil and plate on hot plates as in the photo for example.
* These duck sausages are a specialty of the South West but you can also prepare this recipe with truffle cervelas for example.

Haricots Saucisses Plat avec des saucisses