Cassoulet is a traditional slow-cooked recipe from the South of France. It is made of duck leg confit, pork sausage, and white beans.
INGREDIENTS: Duck broth (water, duck, onions, leeks, carrots, celery, garlic, thyme, bay leaves, cloves), duck leg confit (duck leg, duck fat, water, salt, pepper), pork sausage with wine and shallots (pork, white wine (sulfites), french shallots in oil (French shallots, canola oil, salt, citric acid, xanthan gum, sodium benzoate, potassium sorbate), sea salt, spices), navy white beans, water, pepped tomatoes (peeled tomatoes, tomato puree, salt, basil, citric acid), tomatoes, salt, parsley.
Warm up "au bain-marie" for 15 to 30 minutes. Pour into a dish. Dust with breadcrumbs, chopped garlic, and parsley. Cook au gratin into a warmed oven. Bon appétit!
Product of Canada.