LE  HARICOT  TARBAIS

RECIPES : Duck Kebabs with Creamy Tarbais Beans Puree (serves 4) 

 


Picture : Patrick BOILLAUD

●-- Preparation :

200 gr Cooked Label Rouge and IGP Tarbais Beans, 100 ml single cream, 150 ml poultry stock, 3 x 300 gr magrets (breast of force-fed duck), 1 red capsicum, 1 green capsicum, 8 “Cebette” (spring-type) onions, 300 ml balsamic vinegar, 1 sprig thyme, rosemary, fresh savory, 200 ml olive oil, 10 gr sugar. Salt and milled Espelette pepper.

●-- Duck Breasts

Prepare and trim the duck breasts, then fry the fatty side till golden (3 minutes). Drain and reserve. In a wok, fry the roughly chopped onions and peppers in olive oil for 30 seconds, then add the very finely chopped herbs. Set aside.

 

●-- Kebabs and Creamy Beans Puree

Mash half the quantity of Tarbais Beans with the stock and the warmed cream, season with salt and Espelette pepper. Cook for 3 minutes. Form some of the mixture into a 10 cm diameter circle on each serving plate. Cube the duck breasts and skewer the kebabs, alternating cubed meat with pieces of onion and capsicum. Marinade in the oil left from frying the vegetables. Grill to taste. Meanwhile, reduce the balsamic vinegar to a syrup, then stir in 2 spoons of olive oil to make a vinaigrette.

●-- Presentation

Heat the plates with the mousseline circles in a 160° oven for 2 minutes. Arrange the remaining unmashed Tarbais Beans on the plates, add the kebabs and drizzle with the prepared vinaigrette.

Recipe supplied by : Mr Auger - Chateau Salettes - 81140 Cahuzac / Vere

Coopérative du Haricot Tarbais - ZA Bastillac Nord - 65000 Tarbes - FRANCE
Tel : + 33 (0)562 347 676 - http://www.haricot-tarbais.com -
cht@haricot-tarbais.com