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Cassoulet with Confit Duck Legs

François Sudreau

Jar of 840g 11.15 €
13.27 € / kg
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A traditional dish from South-Western France

Warm the cassoulet gently in a double saucepan (bain-marie) for 15 to 20 minutes. Transfer to an ovenproof dish, add a sprinkle of breadcrumbs and grated cheese, and bake until the cheese is melted and golden-brown. This is one of the most famous specialities of South-Western France.

Composition :
Haricot beans 400g, confit duck legs 120g, Toulouse sausages 120g, chopped bacon 20g, sauce made of cooked meat juices, tomatoes, duck fat, flour, salt, pepper, herbs.
Origin :

Reviews about : Cassoulet with Confit Duck Legs

Jocelyne R. - 19 Janvier 2014

Guy A. - 03 Novembre 2013

Roxane D. - 30 Avril 2013

Christophe D. - 09 Août 2012 - Verified purchase

ROLAND S. - 01 Janvier 2012 - Verified purchase

FRANCOISE C. - 10 Septembre 2011 - Verified purchase

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