Cassoulet with Confit Duck Legs
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.