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The duck breast confit is cooked "cassoulet style" with tarbais beans, label rouge, with its cooked juice and some carrots and you get this fabulous dish that is the duck breast confit with tarbais beans.

Ingredients : Duck breast confit 20% (Origin Gers - France),Tarbais beans (Label Rouge) 15%,cooked juice (water, prime rib dish,duck necks and wings, pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelet spices,salt,pepper),carrots,salt,pepper

Average nutrient values per 100g: Energy 491.75kJ/118.14Kcal; Fat 6.68g of which saturated fatty acids 2.57g; Carbohydrates 3.39g of which sugars0.50g; Protein 9.86g; Salt 2.89g.

Suggestions:

What could be quicker and more delicious to put together for your meal. 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. To be enjoyed with a Gers red wine.

Duck breast confit is cooked in the manner of a cassoulet with Tarbais beans (red label). This dish combines two flagship products of the Southwest: duck meat, and Tarbais beans, for a recipe that is both original and traditional. The duck breasts are cooked in a cooked juice, which brings out all their flavors. To enhance the delicious taste of this dish, we recommend that you pour the contents of the jar into an ovenproof dish before covering it with breadcrumbs for gratinating. A good Gers red wine will perfectly accompany this dish.

The departments of Gers and Hautes-Pyrénées are both located in southwestern France. The former is renowned for its duck meat of incomparable quality, while the latter is distinguished by its white beans certified as Label Rouge.