An emblematic specialty of Southwestern gastronomy, cassoulet takes its name from the terracotta casserole. Savor the smoothness of cooked white ingot beans, associated with beautiful pieces of meat.

Maison Fayard offers it to you with white beans ingots simmered for a long time in order to obtain an inimitable fondant in the mouth. Because, of course, the cooking of the beans is of capital importance: overcooked, you will obtain an unappetizing mash ... Not to mention these little details that make all the difference with certain ready-made dishes without flavor. For example the hint of tomato paste added with the bouquet garni. 

This national dish is obviously prepared with duck confit from Castelnaudary.

Net weight: 420g, 840g

How to prepare

This product can be eaten after reheating in a saucepan over low heat for 10 minutes or in the microwave for 5 minutes.
However, to fully appreciate this specialty, we suggest reheating the tin in a bain-marie, then pouring the cassoulet into a cassoulet (the terracotta dish that gave cassoulet its name), and bake for around 15 minutes at 350F/180C.  

Ingredients

Duck wing (duck wing, duck fat, salt), Toulouse sausage (pork, salt, pepper, natural pork casing) cook sauce (water, duck fat, garlic paste (garlic, salt), pork rind, tomato paste, salt, black pepper), lingot beans. 

Nutrition Facts

Nutritional facts per 1 can (420g): Calories: 600; fats: 30g; of which saturates: 11g; cholesterol: 142mg; sodium: 1210mg; carbohydrate: 28g; fibre: 25g; sugar: 6g; protein: 42g; potassium: 1250mg; calcium: 175mg; iron: 5mg