The recipe of cassoulet, the emblematic dish of the southwestern France, dates back to the Middle Ages. This rich, slow-cooked stew made with white beans, duck confit and pork and duck sausages is a most delightful comfort food. Warm up "au bain-marie" for 15 to 30 minutes. Pour into an oven dish, dust with breadcrumbs, chopped garlic and parsley. Cook au gratin into a warm oven.
Rougié was founded as a gourmet shop in southwestern France in 1875. The expanding business later moved to Sarlat, the capital city of Périgord, France's top gastronomic region. Today Rougié has become a leading producer of foie gras and duck specialties with farms located both in France and Canada.
908 grams / 2 lb
Ingredients: 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 (sulfite), French shallots in oil (French shallots, canola oil, salt, citric acid, xanthan gum, sodium benzoate, potassium sorbate), sea salt, spices), navy white beans, water, pealed tomatoes (peeled tomatoes, tomato puree, salt, basil, citric acid), tomatoes, salt, parsley