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.
Reviews about : Cassoulet with Confit Duck Legs
There is no reviews about the product yet Cassoulet with Confit Duck Legs
Be the first to leave a review
Please describe your experience with this product : taste, texture, how you used it and maybe your favorite recipe or advice.
You mustor to leave your opinion.