Cassoulet with duck confit
A typical specialty of southwestern France, cooked with local produce.
Instructions: Serve hot. Brown in the oven and serve with a salad of your choice. Tip: Preheat oven to broil. Pour cassoulet into an ovenproof dish. Sprinkle with breadcrumbs and/or garlic bread croutons. Place in the oven for around ten minutes. The tin is easy to open.
Recommended wines: Red: Bergerac, Cahors, Gaillac.
Store closed, at room temperature. After opening, keep refrigerated for a few days.
900 g
Ingredients
Duck confit, homemade Toulouse sausage, baked beans, lardons and baby vegetables in a homemade duck stock.
A typical specialty of southwestern France, cooked with local produce.
Instructions: Serve hot. Brown in the oven and serve with a salad of your choice. Tip: Preheat oven to broil. Pour cassoulet into an ovenproof dish. Sprinkle with breadcrumbs and/or garlic bread croutons. Place in the oven for around ten minutes. The tin is easy to open.
Recommended wines: Red: Bergerac, Cahors, Gaillac.
Store closed, at room temperature. After opening, keep refrigerated for a few days.
900 g
Ingredients
Duck confit, homemade Toulouse sausage, baked beans, lardons and baby vegetables in a homemade duck stock.
A typical specialty of southwestern France, cooked with local produce.
Instructions: Serve hot. Brown in the oven and serve with a salad of your choice. Tip: Preheat oven to broil. Pour cassoulet into an ovenproof dish. Sprinkle with breadcrumbs and/or garlic bread croutons. Place in the oven for around ten minutes. The tin is easy to open.
Recommended wines: Red: Bergerac, Cahors, Gaillac.
Store closed, at room temperature. After opening, keep refrigerated for a few days.
900 g
Ingredients
Duck confit, homemade Toulouse sausage, baked beans, lardons and baby vegetables in a homemade duck stock.
