I love to see the haricots beurres(wax beans) in the market! That means that fresh coco beans are not far behind. In fact, I saw a handful of French canneberge (cranberry beans) in the supermarket but there wasn’t enough left to do anything with. When they arrive in the farmers’ market, the first thing I will make is a cassoulet from Castelnaudary in the Midi region. Can’t wait!
Les haricots beurres are not M. Parret’s favorites but he has never had them like this. This was an excellent opportunity to illustrate that diversity in cooking styles is a good thing. I sort of hammered that point home 😀 I think he has changed his mind about these beans 🙂
I found this recipe in the French Saveurs magazine. This magazine has been a long time favorite of mine when I am in France because they usually cook what is available in the Farmers’ markets; cherry tomatoes, wax beans, new potatoes, juicy garlic. The imaginative addition of smoked duck breast is brilliant!
Wax Beans with Smoked Duck Breast
1 lb fresh wax beans, washed and ends trimmed
1lb new potatoes, halved or quartered according to size
Salt and pepper
1 tbsp olive oil
1/4 lb smoked, sliced duck breast
2 garlic cloves, thinly sliced
1/2 lb cherry tomatoes, halved
1 handful parsley, chopped
1 tbsp olive oil
Blanch the beans in boiling water for 10 minutes, drain and set aside.
Mix the potatoes with the salt, pepper and olive oil, then roast in a 400 F oven for 10 minutes. Stir in the cooked beans, then return to the oven for 10 minutes. Stir in the duck breast and garlic, then return to the oven for 5 minutes. Stir in the tomatoes, parsley and tablespoon of olive oil, then serve hot or room temperature.