Canned cassoulet – LE PARFAIT® | BOUTIQUE OFFICIELLE
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.leparfait.com.
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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