Cassoulet with Confit de Canard 1,350g
Sales unit: Glass jar (1350g)
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In stock
Cassoulet always tastes good, especially when it gets colder outside. This cassoulet is an unparalleled treat, thanks to the tender confit de canard from the Périgord region.
Gently heat the cassoulet on the stovetop, then transfer it to a heatproof dish to finish baking in the oven. For a crispier crust, you can also sprinkle some breadcrumbs on top.
Cassoulet is a stew from the Languedoc region of southern France, made by simmering white beans, bacon, cured meats (confit), and sausages together. Traditionally, the dish is also baked in the oven, creating a crust that is stirred in repeatedly. A good cassoulet should have seven crusts.
Cassoulet gets its name from being prepared in a "cassole," an earthenware or clay pot. At least three cities—Castelnau, Carcassonne, and Toulouse—claim to be the origin of cassoulet.
