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.
Valette 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. And of course the meat you will find there is duck from the Southwest.
To enjoy this Cassoulet, pour it into a bowl and cook au gratin for 30 minutes in your oven, or heat it up in a pan on low heat for 10 minutes, stirring regularly!
Net weight: 420g