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Beans with dried duck breast

Beans with dried duck breast

Magret de Canard Seche

With the cold weather currently upon us, we wanted to offer you this tasty, easy to prepare and seasonal recipe.

 

For 4 people

Préparation : 20 Minutes

Cuisson : 40 minutes

 

For this recipe you will need the following ingredients:

  • 1.5 kilos of fresh beans
  • 1 bunch spring onions
  • 3 tablespoons of goose or duck fat
  • 10 tranches de magret de canard séché (à retrouver sur notre boutique en ligne)
  • 30 cl of water
  • 1 bouillon cube
  • 1 bay leaf
  • 1 pinch of herbes de Provence
  • 1 good pinch of black pepper
 
 
Preparation:
 
Hull the beans.
Clean the onions, remove the first shell and cut them in half.
Melt the duck or goose fat in a frying pan.
When it is hot, add the onions and fry for 2 to 3 minutes.
Stir in the beans.
Pour in the water, stock cube, bay leaf, herbes de Provence and pepper.
Simmer on low heat for 40 minutes. Do not hesitate to add water if necessary during cooking.
Incorporer les tranches de magret de canard séché, coupées en fines lamelles (ou en dés un peu épais, comme vous le souhaitez).
Serve directly or leave your recipe to rest and reheat over a low heat at mealtime.
 
Advice :
We advise you to serve your beans with a red wine of the Bergerac type or a slightly tannic southern wine.
Nous vous proposons, notamment, sur notre site la cuvée Laurus Nobilis du Domaine Calage Résseguier à la belle robe grenat ou sinon en Bergerac la cuvée du Clos des Verdots réputée pour son arôme et son caractère puissant.