Warm the cassoulet gently in a double saucepan (bain marie) for 15 to 20 minutes. Transfer to an oven proof dish, add a sprinkle of bread crumbs and grated cheese, and bake until the cheese is melted and browned. This is one of the most famous specialities of South-western France.

Composition : Haricot beans 400g, conserve of duck wings 120g, Toulouse sausages 120g, chopped bacon 20g, sauce made of cooked meat juices, tomatoes, duck fat, flour, salt, pepper, aromatics.

Craftsman : François Sudreau

Origin : Cahors, Lot (France)

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