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The cassoulet with confit duck legs is simple to prepare and of high culinary quality. This original recipe will delight your guests. For 2 people.
This specialty is a true "Ready to Eat".
The cassoulet with confit duck wings is simple to prepare and of high culinary quality. This original recipe will delight your guests.
This specialty is a true "ready-to-eat" dish for 2 people.
Prosper Montagné was from Carcassonne and became a chef in Toulouse. So it’s safe to say he knew cassoulet like the back of his hand. He reportedly declared: “cassoulet is the God of Occitan cuisine. A God in three persons: God the Father, which is the cassoulet from Castelnaudary, God the Son, which is that of Carcassonne, and the Holy Spirit, that of Toulouse.”
Indeed, is there a more representative traditional dish of the Southwest than cassoulet? Furthermore, the very name of this legendary dish comes from the Occitan word “caçolet,” which refers to the cassole. That is, 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 might say, there’s a catch: the bean, which is the base ingredient of this traditional dish. As it originated in America, it could only be used after its discovery. However, at that time, it was the fava bean, which was very common, that would have formed the base of the dish. During this troubled period, the inhabitants of the town would have cooked together the ingredients they had on hand to create a dish.
There are many variations of cassoulet. The only constants are the beans, pork rind, and traditional cooking methods. 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 confit wings from our best ducks are cooked in the style of cassoulet with tarbais beans, label rouge, combined with pork sausage and its cooked juice, along with some carrots. This results in a succulent cassoulet that our quality fat ducks wonderfully enhance.
2 confit duck wings 25% (Origin Gers - France), IGP white beans from Castelnaudary (Label Rouge), pork sausage 12%, cooked juice (water, beef short ribs, duck necks and wings, pork rinds, parsley, carrots, celery, garlic, thyme, bay leaves, 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; Proteins 10.5g; salt 1.5g.
There’s nothing quicker and more delicious to prepare for your meal than a traditional cassoulet with confit duck. Pour the contents of the jar into an ovenproof dish. Cover with breadcrumbs and heat for 20 minutes in a preheated oven. Before serving, place under the broiler for 2 to 3 minutes to gratin. Enjoy with a red wine from Gers.
The cassoulet with confit duck legs is simple to prepare and of high culinary quality. This original recipe will delight your guests. For 2 people.
This specialty is a true "Ready to Eat".
The cassoulet with confit duck wings is simple to prepare and of high culinary quality. This original recipe will delight your guests.
This specialty is a true "ready-to-eat" dish for 2 people.
Prosper Montagné was from Carcassonne and became a chef in Toulouse. So it’s safe to say he knew cassoulet like the back of his hand. He reportedly declared: “cassoulet is the God of Occitan cuisine. A God in three persons: God the Father, which is the cassoulet from Castelnaudary, God the Son, which is that of Carcassonne, and the Holy Spirit, that of Toulouse.”
Indeed, is there a more representative traditional dish of the Southwest than cassoulet? Furthermore, the very name of this legendary dish comes from the Occitan word “caçolet,” which refers to the cassole. That is, 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 might say, there’s a catch: the bean, which is the base ingredient of this traditional dish. As it originated in America, it could only be used after its discovery. However, at that time, it was the fava bean, which was very common, that would have formed the base of the dish. During this troubled period, the inhabitants of the town would have cooked together the ingredients they had on hand to create a dish.
There are many variations of cassoulet. The only constants are the beans, pork rind, and traditional cooking methods. 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 confit wings from our best ducks are cooked in the style of cassoulet with tarbais beans, label rouge, combined with pork sausage and its cooked juice, along with some carrots. This results in a succulent cassoulet that our quality fat ducks wonderfully enhance.
2 confit duck wings 25% (Origin Gers - France), IGP white beans from Castelnaudary (Label Rouge), pork sausage 12%, cooked juice (water, beef short ribs, duck necks and wings, pork rinds, parsley, carrots, celery, garlic, thyme, bay leaves, 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; Proteins 10.5g; salt 1.5g.
There’s nothing quicker and more delicious to prepare for your meal than a traditional cassoulet with confit duck. Pour the contents of the jar into an ovenproof dish. Cover with breadcrumbs and heat for 20 minutes in a preheated oven. Before serving, place under the broiler for 2 to 3 minutes to gratin. Enjoy with a red wine from Gers.
