Cassoulet du Chef with Duck meat - meat and bean stew

Valette

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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.

For 2 

Origin :
Average nutrition facts For 100g
Energy 158 / 661.51 kcal / kJ
Total fat 7.7 g
  Saturated fat 2.6 g
Carbohydrate 10 g
  Sugar 0.8 g
Proteins 10.4 g
Salt 1.2 g

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