Cassoulet au Canard – Duck Cassoulet from the Basque Country
Basque family recipe since 1970 — on the table in 15 minutes
Sales unit: Glass à 410 g
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In stock
The authentic taste of southwestern France – on the table in 15 minutes.
This Cassoulet au Canard comes from the family-run Conserverie Anne Rozès in Basque Briscous. Since 1970, it has been prepared using a traditional recipe – gently, honestly, without artificial additives.
White beans (Haricots lingots), tender confit duck meat and spicy pork sausages simmer together for a long time until they become a rich, warming stew.
Perfect for cozy winter evenings or a quick gourmet meal that tastes like so much more.
What's inside
- Authentic & artisanal: Made in the Basque Country by a traditional producer with over 50 years of experience.
- Plenty of meat: 14% fine duck legs and wings (Manchons de canard) and 10% hearty pork sausages in natural casings.
- Heartily seasoned: Enhanced with tomato paste, onions, thyme and a delicate note of Basque piment.
- Honest ingredients: Pure natural ingredients, no preservatives or colorings.
How to prepare it best
Place the cassoulet in a casserole dish or ovenproof earthenware pot – with the meat on top. Bake in the oven at 200 °C for 15 minutes until the surface is lightly crispy and brown.
Serving suggestion: a crisp green salad and a full-bodied red wine from the region.
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