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.
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