Duck cassoulet from the Maison Aulas
The ducks used in this recipe are bred on the Causse de Sauveterre in Lozère or in Aveyron. This Maison Aulas cassoulet obtained a gold medal in its category during the Lozère Gastronomy contest of 1999-2000 organised by the Chamber of Trade of Lozère.
How to prepare: warm up for 15 minutes on a low heat. Use 400g for 1 to 2 people and 900g for 2 to 3 people.