serves four
2 kg of beans
100 grams smoked bacon
1 box of duck gizzards
1 sprig savory
Sauce:
a small piece of dried chilli
3 tablespoons of olive oil
1 tablespoon of vinegar
Shell the beans. Then dive it 5 minutes in boiling salted water. Drain, then rinse under cold water to remove the thick white skin. Continue cooking 10 minutes in water, perfumed with savory. Remove the gizzards of their fat. Cut into 4. Melt over low heat the bacon cut into small cubes. Add the gizzards. Prepare a dressing. Arrange drained beans, bacon, and gizzards on a bed of frisée salad. Drizzle with vinaigrette and serve hot.
bacon recipe courtesy of: Véronique Brandy, French Delice, New York/Montreal, July 25, 2011
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