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Photo : Patrick BOILLAUD
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Preparation :
200 gr Cooked Label Rouge and IGP Tarbais Haricots, 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.
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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.
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Kebabs and Creamy Haricot Puree
Mash half the quantity of Tarbais Haricots 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.
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Presentation
Heat the plates with the mousseline circles in a 160° oven for 2
minutes. Arrange the remaining unmashed Tarbais Haricots on the
plates, add the kebabs and drizzle with the prepared
vinaigrette.
Recipe supplied by : Mr Auger - Chateau Salettes - 81140
Cahuzac / Vere
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RECIPES : 