Description

The beans are cooked with two duck breasts confit in a broth, accompanied by carrots and onions. 

Ingredients: 2 duck legs confit 28% (Gers origin - France),cooked beans,carrots,onions,cooked broth (water,prime rib dish,duck necks and wings,pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelet spices,salt,pepper),potato starch,salt,pepper.

Average nutritional values per 100g: Energy 487.78kJ/116.8Kcal; Fat 5.66g of which saturated fatty acids 2.19g; Carbohydrates 5.91g of which sugars 1.20g; Proteins 9.82g; Salt 2.81g. 

Suggestions:

Genuine ready-to-eat, simply reheat this dish over low heat or in the microwave, and then enjoy this sumptuous blend of duck and broad beans.

Cooked beans with duck confit 850 g

Beans and duck confit make up our revisited cassoulet. Carrots and onions are added to the recipe to enhance the taste of the main ingredients. Spices such as garlic, thyme and pepper accentuate the flavors to make the dish unique. Celery and bay leaves add a pleasant aroma to the broth. We recommend serving it with rice, semolina or potatoes, according to taste.

The Gers is a French department with a considerable terroir. Its gastronomy is renowned the world over. Its culinary specialities revolve around duck meat: magret, confit and foie gras.