The ducks are bred on the Causse de Sauveterre in Lozère or in Aveyron. The cassoulet from Maison Aulas obtained a gold medal in its category during the Lozère Gastronomy contest organised in 1999-2000 by the Chamber of Trade of Lozère.

Tips : warm up during 15 minutes at low heat. Use a 400g for 1 to 2 persons and a 900g jar for 2 to 3 persons.

Composition : Duck meat (at least 25%), white beans, pork delicatessen, vegetables, herbs, French brown sauce, breadcrumbs, water, wine, salt and pepper.

Farmer : Jean Claude Aulas

Origin : La Canourgue, Lozère (France)

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