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French Cassoulet by Rougie
Cassoulet originated in the southwest of France (Toulouse, Carcassonne, Castelnaudary). The main ingredient is always white beans to which are added a variety of different meats, according to the region. This one combining tasty pork and duck sausage, as well as duck confit is similar to the classic cassoulets of Toulouse. Just heat and serve. This is enough for two entrees or four appetizers. Bon appetit!
: 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.
SERVING ROUGIÉ CASSOULET:
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.
Made in Canada to exact French specifications.