Sunday, March 11, 2012

Flageolet Beans with Smoked Duck

Like so many other recipes, this one was inspired by what was already in the pantry. I purchased my first flageolets about 20 years ago and kept them until recently. Since they were obviously too old to use, I tossed them and bought another bag 2 nights ago. Not wanting to see them for another 20 years, I decided to go ahead and actually use these. I almost always have a smoked duck breast in the freezer and decided they just might be perfect compliments to one another, like a marriage made in French heaven.



1 pound dry flageolet beans
1 large yellow onion
1 1/2t dried thyme
4 cloves garlic
1 smoked duck breast
3T fruity extra virgin olive oil
5C water plus more if necessary
2 bouillon cubes (garlic and parsley)



Soak the beans overnight in water, then drain and wash, then drain them again. Finely chop the onion and saute it in the olive oil, in a large pot (6qt - 8qt). When it is translucent add the thyme and minced garlic.


Sautee and stir for another minute, then add the drained beans. Stir in the water and cook the beans over a medium flame. Add more water if necessary, and use a bouillon cube for each two cups of water that you add to fully cook the beans.


After they are fully cooked, slice the duck breast, move the beans to one side of the pan and saute the duck until the fat renders. Mix beans and duck, then plate.


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