
Cassoulet with confit de canard (duck confit)
Verkaufseinheit: Glas à 420g/840g/1350g
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A cassoulet always tastes good, especially when it's getting colder outside. This cassoulet is an incomparable treat, thanks to the delicate Périgord confit de canard.
Gently heat the cassoulet on the stove and then place in an ovenproof dish to finish baking in the oven. You can also sprinkle some breadcrumbs on top for the crust.
Cassoulet is a stew from the Languedoc in southern France, for which white beans, bacon, cured meat (confit) and sausages are boiled down together. Traditionally, the dish is also baked in the oven, creating a crust that is stirred in over and over again. A good cassoulet should contain seven crusts.
The cassoulet owes its name to the preparation in a "cassole", an earthenware or earthenware pot. At least three cities dispute the origin of cassoulets: Castelnaudary, Carcassonne and Toulouse.