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Cassoulet with Duck Manchons Confits 800 g

Cassoulet with Duck Manchons Confits is simple in preparation and of great culinary quality. This original recipe will delight your guests. This specialty is a real "ready to eat" for 2 people.

Dive into the tradition of the Southwest

Prosper Montagné was originally from Carcassonne and became a chef in Toulouse. That is to say, he knew cassoulet inside and out. He is said to have declared: "cassoulet is the God of Occitan cuisine. A God in three persons: God the father who is the cassoulet of Castelnaudary, God the son who is the one of Carcassonne and the Holy Spirit, the one of Toulouse And indeed, is there any traditional dish more representative of the South-West than cassoulet? In fact, the name of this legendary dish comes from the Occitan word "caçolet" which designates the cassole. That is to say, the earthenware dish in which it is prepared. Legend has it that the dish was invented in Castelnaudary during the Hundred Years War. But, you may say, there is a snag: the bean, the basic ingredient of this traditional dish. This one being native of America could be used only after the discovery of this one. But at the time, it was the bean, which was very common, that was the basis of the dish. In this period of unrest, the inhabitants of the city would then have cooked together the ingredients at their disposal to make a dish.

Our interpretation of cassoulet

There are many variations of cassoulet. The only constants being beans, pork rind and traditional cooking. For the rest, there are three distinct traditions: Castelnaudary, Carcassonne and Toulouse. With this dish, we offer you a vision of cassoulet inspired by the Toulouse tradition. Two duck confit muffs from our best ducks are cooked in the cassoulet style with red label Tarbais beans, added to pork sausage with its cooked juice and some carrots. We thus obtain this succulent cassoulet that our quality fattened ducks come wonderfully sublimated.

Ingredients

2 duck confit sleeves 25%(Gers origin - France), Tarbais beans (Label Rouge), pork sausage 12%, cooked juice (water, beef rib dish, duck necks and fins, pork rinds, parsley, carrots, celery, garlic, thyme, Laurel, cloves, Rabelais spices, salt, pepper), carrots, salt, pepper

Average nutritional values per 100g: Energy 672kJ/161Kcal; Fat 7.86g of which saturated fatty acids 2.43g; Carbohydrates 10.1g of which sugars 1.09g; Protein 10.5g; Salt 1.5g.

Suggestions

Nothing is quicker or more delicious to put together for your meal than a traditional cassoulet with duck confit. Pour the contents of the jar into an ovenproof dish. Cover with breadcrumbs and reheat for 20 minutes in the preheated oven. Before serving, broil for 2 to 3 minutes. Enjoy with a red wine from Gers.