Cassoulet du Chef with Duck meat - meat and bean stew
A classical with confits duck pieces and “homemade” Toulouse sausages. For the gourmets in search of authenticity.
Advice of a head cook :
Heat on a water bath. Pour the contents into an oven-proof dish, then sprinkle with bread-crumb. Make your cassoulet brown for 15 minutes before serving.
|Average nutrition facts
||158 / 661.51
||kcal / kJ
| Saturated fat
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