Cassoulet with confit de canard (duck confit)

Ingredients: White beans, duck leg, Toulouse sausage, duck fat, pork belly, tomato paste, water, flour , onions, chicken stock, celery , salt, pepper.

Nutritional values ​​per 100g:

⁕ Energy in kJ: 1003
⁕ Energy in kcal: 241
⁕ Fat (g): 16
⁕ of which saturated fatty acids (g): 5.4
⁕ Carbohydrates (g): 9.2
⁕ of which sugar (g): 0.6
⁕ Protein (g): 15
⁕ Salt (g): 1.1

The Vidal family business is based in Cénac, in the heart of the Périgord, a region also known as the “triangle d'Or”, the golden triangle of France, for its agricultural fertility. The company is run by Pascal Vidal, who is supported by his wife, son and eight other employees. Vidal supplies selected delicatessens throughout Europe.

Originally a trained chef, Pascal Vidal is a culinary virtuoso with an ardent passion for the strong flavors found in his preserves. All preserves are based on traditional regional recipes, which reveal completely new taste experiences through modern modifications. The confits and the cassoulet in particular are a real treat for the palate, but the lesser-known dishes such as the stewed goose with chestnuts also make gourmet hearts beat faster.

Particular care is already taken in the selection of the ingredients, which come exclusively from the region and have been awarded the seal of protected origin of Périgord.

Manufacturer's address: Vidal Foie Gras, ZAE du Pech Mercier, 24250 Cénac, France