copy of sauté de porc aux lentilles
Cassoulet with duck confit
This cassoulet was prepared in the heart of a gastronomic region. Find out all about the sweetness of the Southwest, and our respect for traditions and ancestral knowledge.
Reheat during 10 minutes in boiling water without open the can, and then pour the content in the terrine. Sprinkle with bread-crumb and make brown 5 minutes at hot oven.
Enjoy with a glass of wine of “Vacqueyras".