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Cassoulet with Confit Duck Legs

François Sudreau

Jar of 840g - 9.90 € (11.79 € / kg)

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.

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.


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