Cassoulet aux manchons de canard confits et aux haricots blancs IGP de Castelnaudary 800 g

Description

Cassoulet aux manchons de canard confits et aux haricots blancs IGP de Castelnaudary 800 g

Cassoulet aux manchons de Canard Confits is easy to prepare and of high culinary quality. This original recipe will delight your guests.
This specialty is a real "ready-to-eat" for 2 people.

Immerse yourself in the traditions of the South West

Prosper Montagné was originally from Carcassonne, but became a chef in Toulouse. So he knew cassoulet like the back of his hand. He is quoted as saying: "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 cassoulet of Carcassonne, and the Holy Spirit, who is the cassoulet of Toulouse.
And indeed, what traditional dish is more representative of the South-West than cassoulet? In fact, the very name of this legendary dish comes from the Occitan "caçolet", meaning "cassole". In other words, 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, the basic ingredient of this traditional dish. As the bean originated in America, it could only be used after its discovery. At the time, however, it was the bean, which was widely available, that would have formed the basis of the dish. In these troubled times, the inhabitants of the town would have cooked together the ingredients at their disposal to make a dish.

Our interpretation of cassoulet

There are many different types of cassoulet. The only constants are 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 confit muffs from our finest ducks are cooked cassoulet-style with Label Rouge Tarbais beans, added to pork sausage with its own gravy and a few carrots. The result is a succulent cassoulet that is enhanced by our quality ducks gras.

Ingredients

2 manchons de canard confit 25%(Origine Gers – France), haricots blancs IGP de Castelnaudary (Label Rouge), saucisse de porc 12%, jus cuisiné (eau, plat de côte de bœuf, cous et ailerons de canard, couennes de porc, persil, carottes, céleri, ails, thym, Laurier, clous de girofle, épices Rabelais, sel, poivre), carottes, sel, poivre

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.

Suggestions

There's nothing quicker or more delicious to prepare for your meal: 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, brown under the broiler for 2-3 minutes. Serve with a Gers red wine.