Cassoulet with candied duck sleeves
Regional speciality. Bean ingots stew simmered for a long time (to be melt-in-the-mouth) in a fresh vegetable sauce with candied duck sleeves and Toulouse sausage.
Description
Ingot beans simmered in a vegetable and herbs sauce base, accompanied by rind, Toulouse sausage and candied duck manchons.
| Déclaration nutritionnelle pour 100g | |||||||
| Énergie | Matières Grasses | Dont AGS | Glucides | Dont sucres | Protéines | Sel | |
| 780 kJ | 188 kcal | 14g | 4,5g | 3,5g | 0,0g | 11g | 0,7g |
Features
- Made with : Duck and Pork
- Origin of duck meat : France
- Origin of the ducks : Gers (France)
- Origin of pork meat : France
- packaging : Preserved (canned)
- food preservation : to be kept dry
Tasting tip :
Heat the box in a water bath and place it in a dish. Sprinkle with breadcrumbs and bake in the oven. A friendly and complete dish.
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