Duck fillets with pesto and flageolet beans
300 g of duck fillets
Salt and pepper
100 ml cream (milk)
1 tablespoon soy sauce
1 can green Flageolet
1 tablespoon butter
2 tablespoons chopped dill
Parsley and sundried tomatoes pesto (recipe)
Rub the duck fillets with pepper, garlic powder, cumin and olive oil. Sauté the duck for 10 minutes on a non-stick frying pan. Add oil if necessary. Lay the cooked fillets in a dish. Salt them. Degrease the pan with the cream (30% fat) and soy sauce. Heat briefly. Season with pepper. Pour the sauce over the fillet. Keep it warm.
For the garnish, heat the flageolet beans with the butter and fresh dill. Proceed over low heat, in a lidded saucepan. Stir and remove from heat, when the beans are warm and the butter has melted.
Serve the duck fillets hot, topped with pesto (made like the Genovese but with a handful of dried tomatoes and a bouquet of parsley, instead of basil) and a good spoon of flageolet beans.