Tarbes Bean Purée and Duck Confit Recipe

Ingredients:

• 1 lb. Tarbes beans, soaked overnight in water
• 4 duck confit legs
• 4 cups chicken stock
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the Tarbes beans, chicken stock, thyme and bay leaf to the pot and bring to a boil.
4. Reduce the heat to low, cover the pot and simmer for 45 minutes or until the beans are tender.
5. Season the duck confit legs with salt and pepper and place them on a baking sheet. Roast in the preheated oven for 20 minutes or until crispy.
6. Remove the thyme stems and bay leaf from the bean pot. Using a hand blender, blend the beans until smooth, adding more chicken stock if necessary to achieve a creamy consistency.
7. Divide the bean purée among 4 plates. Top each plate with a duck confit leg.
8. Serve hot.

Verdict:

This dish is a classic French recipe that is sure to impress your guests. The creamy Tarbes bean purée pairs perfectly with the crispy and savory duck confit. The combination of flavors and textures is truly exceptional.

Serving Suggestions:

You can serve this dish with a simple green salad dressed with a citrus vinaigrette. You can also pair it with a glass of red wine to complement the richness of the duck confit.