Cassoulet with duck and Toulouse sausage 840g
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Terrines et terroir, votre spécialiste des produits du terroir français
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En quelques mots
Cassoulet with duck and Toulouse sausage is a traditional French dish from the South-West region. It is a stew made of white beans simmered with duck confit, Toulouse sausages and smoked bacon. The whole thing is cooked slowly in the oven in a terracotta cassole, a traditional ceramic dish of the region.
The preparation of the cassoulet usually starts the day before, as the white beans have to be soaked overnight to soften them. The next day, the duck confit, Toulouse sausages and smoked bacon are browned in a pan to extract the fat and flavours. The white beans are then cooked with onion, garlic, tomatoes and herbs and mixed with the browned meats.
This is then placed in the clay casserole dish and baked slowly in the oven for several hours, until the beans are tender and the sauce is smooth and fragrant. During cooking, the cassoulet is regularly basted with stock or water to prevent it from drying out.
Cassoulet with duck and Toulouse sausage is traditionally served hot, accompanied by a good red wine from the South-West region, slices of toasted bread and a green salad.
To enjoy this cassoulet at its best, pour the contents of the tin into a terrine and brown in the oven for 30 minutes. You can also heat it up in a pan for 10 minutes.
Ingredients : beans 35%, water, pre-cooked duck breasts 20% (duck breasts from France, salt). Grilled Toulouse sausages 11% (pork meat and fat from EU, water, natural pork casing, salt, pepper). Tomato concentrate, salt, duck fat, garlic, pepper.
Average nutritional values in g per 100g.
Energy: 134 Kcal. Fat: 6g of which saturated fatty acids: 2.2g. Carbohydrates 6.7g of which sugar 0.5g. Protein 11g. Salt 0.8g
Data sheet
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Cassoulet with duck and Toulouse sausage is a traditional French dish from the South-West region. It is a stew made of white beans simmered with duck confit, Toulouse sausages and smoked bacon. The whole thing is cooked slowly in the oven in a terracotta cassole, a traditional ceramic dish of the region.
The preparation of the cassoulet usually starts the day before, as the white beans have to be soaked overnight to soften them. The next day, the duck confit, Toulouse sausages and smoked bacon are browned in a pan to extract the fat and flavours. The white beans are then cooked with onion, garlic, tomatoes and herbs and mixed with the browned meats.
This is then placed in the clay casserole dish and baked slowly in the oven for several hours, until the beans are tender and the sauce is smooth and fragrant. During cooking, the cassoulet is regularly basted with stock or water to prevent it from drying out.
Cassoulet with duck and Toulouse sausage is traditionally served hot, accompanied by a good red wine from the South-West region, slices of toasted bread and a green salad.
To enjoy this cassoulet at its best, pour the contents of the tin into a terrine and brown in the oven for 30 minutes. You can also heat it up in a pan for 10 minutes.