Cassoulet Languedocien (Toulouse sausages and duck confit)

A complete cassoulet, for which we first choose fleshy, soft and not very floury "lingots" white beans, grilled Toulouse sausages one by one to give them more taste and a creamy confit, from duck from the South-West.

Just tomatoey, rich in meat and delicately simmered, our cassoulet just needs to be sprinkled with breadcrumbs and baked au gratin to transport you to the South West.

Serving suggestions: As tradition dictates, a few slices of Bigorre black ham will make a delicious starter before serving our cassoulet with a curly salad with croutons rubbed with garlic.

Quality Label:
Duck raised in the South West of France
Cooked in our workshops without added preservatives