1. In a skillet, put white beans, carrots, onions, cloves, a bouquet garni, pepper, paprika (or small pimentos) and garlic. 2. Cook till the small white beans are tender. 3. After boiling, remove the aromatic herbs; reserve. 4. Now prepare the French dressing with red onions. 5. For this, in the bottom of a jar, mix together 2 red onions with 10 cl of chicken broth (or vegetable broth) and pimento. 6. Add a tablespoon of vinegar xeres and 2 tablespoons of olive oil; reserve. 7. Now prepare the fresh tomatoes sauce. 8. For this, cut the unskinned tomatoes into thin slices. 9. Pour over them a dressing sauce with salt, pepper, pimento, garlic, shallot and a tablespoon of olive oil; reserve. 10. From a conserve duck, remove the skin of 2 legs and crumble the meat. 11. Poach these pieces of meat for 2 minutes; reserve. 12. Fry fresh slices of foie grass. 13. Add salt and pepper to taste; mix well. 14. Warm up for about 2 minutes, the white beans in their stock; strain. 15. Add the fresh tomatoes and seasoning. 16. Place the mixture in the centre of a plate. 17. Cover on the top with duck meat and a slice of foie grass. 18. Sprinkle with fine herbs. 19. Add the dressing with the red onions all around the salad of white beans. ---------------------------------------------------------------------------
Nutrition
Ingredients
