The traditional cassoulet recipe enriched with duck giblets confit.
Cassoulet is a rich, slow-cooked casserole containing meat (typically with pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern France. It is named is due to its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
White beans, sauce (water, pork skin, onion, tomato concentrate, modified corn starch, duck fat, salt, natural flavors, flavorings, pepper, spices), 2 grilled Toulouse sausages 13% (pork meat, pork fat, natural pork casing, salt, pepper), 2 confit duck legs 13%. Pork and duck Source: France.
Store in a cool, dry place. Once opened keep refrigerated and consume within 48 hours.
Remove the lid from the container and heat it in a water bath. Pour the contents into a baking tray, you can rub the bottom of your tray with a split garlic clove. Sprinkle the top of your cassoulet with bread crumbs. Brown in medium oven for 15 minutes before serving. Add chopped fresh parsley at the last moment.
A typical dish prepared in the South West for lovers of sunny cuisine.
Country of Origin:
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Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
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