Cassoulet with Confit Duck Legs

François Sudreau

Jar of 840g 9.90 €
11.79 € / kg
Add to basket

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.

Composition :
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.

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

Leave a review

Please describe your experience with this product : taste, texture, how you used it and maybe your favorite recipe or advice.

You must login or register to leave your opinion.

By browsing this website, you accept our privacy policy and the use of cookies. Learn more