Warm Salad of Small White Beans with Confit Duck and Tomatoes, a delightful creation from the culinary prowess of Chef Patrick Raux, a man whose passion for food shines through in every dish he crafts. This recipe, discovered in the pages of today’s City Times, showcases Chef Raux’s expertise and his commitment to bringing joy to the table.
Now, while the number of servings, preparation time, and cooking time might be shrouded in mystery, fear not, for we shall embark on this culinary adventure with a spirit of improvisation and creativity, mirroring Chef Raux’s own ingenuity.
To begin, gather your ingredients: 600 grams of small white beans, 2 carrots, 1 onion, 2 cloves, a bouquet garni, 3-5 small pimentos or paprika, 1 garlic clove, 2 red onions, chicken broth (or vegetable broth), vinegar, olive oil, shallot, tomatoes, duck legs, foie gras, butter, and parsley.
Let’s embark on our gastronomic journey! In a skillet, combine the small white beans, carrots, onions, cloves, bouquet garni, pepper, paprika (or small pimentos), and garlic. Allow these flavors to mingle and dance together as they cook until the small white beans reach a tender consistency, infusing the air with their delightful aroma.
Once the beans are tender, bid farewell to the aromatic herbs as you gently remove them, reserving their essence for later use. Now, let’s turn our attention to crafting a tantalizing French dressing with red onions. In the bottom of a jar, mix together the finely chopped red onions with a generous pour of chicken broth (or vegetable broth) and a dash of pimento. To this flavorful concoction, add a tablespoon of vinegar xeres and two tablespoons of luscious olive oil, creating a symphony of flavors that will elevate our salad to new heights. Set this dressing aside, allowing the flavors to meld and marry.
Next, let’s prepare a fresh tomato sauce that will add a burst of vibrant color and tangy sweetness to our dish. Slice the unskinned tomatoes into thin, delicate slices, and then drizzle them with a dressing sauce composed of salt, pepper, pimento, minced garlic, shallot, and a tablespoon of olive oil. This sauce will be the crowning glory of our warm salad, adding depth and complexity to each bite.
Now, from a jar of delectable confit duck, carefully remove the skin from two succulent legs and gently crumble the tender meat, readying it for its starring role in our culinary masterpiece. Poach these delectable pieces of duck meat for a mere two minutes, allowing them to soak up the flavors of the broth before setting them aside, their flavors intensified and enriched.
In a separate pan, fry thin slices of luxurious foie gras until they are golden brown and irresistibly decadent. Season with a pinch of salt and a grind of pepper, ensuring that each bite is a harmonious balance of richness and flavor.
But wait, our journey is not yet complete! It’s time to reunite our tender white beans with their flavorful broth, gently warming them until they are just heated through. Strain the beans, allowing the excess liquid to drain away, before combining them with the fresh tomatoes and our meticulously prepared seasoning. This mixture, vibrant with color and bursting with flavor, will form the heart of our warm salad.
Now, it’s time to plate up our creation. Arrange a generous portion of the bean and tomato mixture in the center of each plate, creating a vibrant canvas upon which our other ingredients will shine. Top the salad with the tender pieces of duck meat, their richness complemented by the creamy decadence of a slice of foie gras. Sprinkle with a handful of fresh herbs, their fragrance perfuming the air and tantalizing the senses.
But we’re not done yet! Remember our French dressing with the red onions? It’s time to bring it back into the spotlight, drizzling it artfully around the edges of each plate, adding a final flourish of flavor and elegance to our warm salad.
And there you have it, a Warm Salad of Small White Beans with Confit Duck and Tomatoes, a culinary masterpiece inspired by the genius of Chef Patrick Raux. With each bite, savor the flavors of France, the warmth of the Mediterranean sun, and the passion of a chef who truly loves good food. Bon appétit!
