Canned cassoulet – LE PARFAIT® | BOUTIQUE OFFICIELLE

Canned cassoulet – LE PARFAIT® | BOUTIQUE OFFICIELLE

www.leparfait.com

For a cassoulet with a duck confit or the goose confit, start by soaking dry white beans in a dozen hours, remove and drain them. In a large Dutch oven, brown in a little fat of the confit the peeled...

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Ingredients

  • Dry beans 1 kg
  • Goose confit (or duck) 4 neighborhood
  • Fresh rind (in strips, peppery and knotted) 400 g
  • Toulouse sausages 4
  • Splashes (Laurel, thyme…)
  • Onion 2
  • Tomatoes 4
  • Salt (At your convenience)
  • Pepper (At your convenience)

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