Cassoulet with duck confit - 800g

For this authentic Périgord cassoulet, Maison Lembert cooks duck confit, Toulouse sausage, beans cooked in goose fat, tomato... The recipe is traditional and one their flagship products.

We recommend reheating your cassouler in the oven. Remember to put a little water in the dish to prevent it from sticking. Bake for 30 minutes at 180°. If you wish, you can add breadcrumbs 10 minutes before the end.