Recipe: Soissons weaned duck bolognese

Name: Soissons sevrés bolognaise de canard
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 portions
Ingredients: ½ litre de sauce tomate*30 g de cèpes secs trempés dans de l'eau ou du bouillon froid(30 cl)2 cuisses de canard confites ,la peau retirée et la chair effeuillée400 g de haricots de Soissons cuits*sel et poivre du moulin.300 gr de légumes de saison taillés en duxelles et sués a l'huile d'olive aromatisée d'ail noir*

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 5 min

Cook 40 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

½ liter of tomato sauce*

30 g of dried porcini mushrooms soaked in water or cold broth (30 cl)
2 duck legs confit, skin removed and meat shredded
400 g of cooked Soissons beans*
salt and freshly ground pepper
300 g of seasonal vegetables cut into brunoise and sweated in olive oil flavored with black garlic*

Step-by-step directions

1- Remove your dried porcini mushrooms by hand (sometimes remaining soil).

2- Pass this liquid through a coffee filter or cloth.

3- Take some of the duck skin, cut it into small pieces, melt it in a large saucepan then add your finely sliced dried porcini mushrooms, salt and pepper, sweat gently for 10 minutes then add your liquid and the shredded meat from your duck legs and continue gently covered for another 15 minutes.

4- Then pour your tomato sauce, bring to a boil, test the seasoning, and add your drained Soissons beans

5- Leave at a gentle simmer for 15 minutes, then serve in nice warm deep plates.
This dish was created especially for the Alexandre Dumas festival on October 20 and 21, 2012 at the Aftouch stand where I officiated assisted by my 3 friends: Stéphane Dubarry, Ivan Couet the creator of the site and Laurence Dubarry who presented her beautiful paintings to the public, all with the support and presence of Fabienne Thibeault our Canadian godmother who kindly joined us on this journey.
* The tomato sauce recipe is on the site, as is the cooking of Soissons beans.
As you can see in the photo, this dish was served with a brunoise of Picardy vegetables flavored with black garlic oil.
While thanking the cooperative led by Camille Hoche for its donation of jars of naturally cooked beans and my friend André Trift the tireless organizer of this festival.
Tomato sauce
*By chance during my wanderings I was made to taste this exceptional garlic
this black garlic prepared in pure Korean tradition is produced by gentle fermentation
In texture one believes to taste a subtle assembly of balsamic and crushed prunes and in the background of