Cassoulet with Duck confit
Castaing Foie Gras
Our cooks put all their expertise into developing these recipes to share with you the best of the Southwest as “home made”.
Composition
White “iIngot” beans, sauce (water, carrots, onions, duck fat, tomato juice, starch, leeks, tomato concetrate, aroma (gluten), salt, poultry stock (salt, aroma, potato starch, chicken fat, aromatic plants, potato maltodextrin, glucose syrup, spices, dehydrated chicken, antioxidant: rosemary extract), garlic, celery, spices, aromatic plants), duck wing confit (21%), Toulouse sausages (pork meat and fat, salt, spices, garlic, sugar).
Manufacturing process
Confection of duck sleeves, soaking of beans then cooking, preparation of sausages and precooking, preparation of juice.
Conditioning in jar, capping then sterilization.
Allergens
Cereals containing gluten and products made from these cereals, celery and products made from celery.
GMO
None
Designation
Jar
Net weight
800 g
Use by date
3 years
Storage conditions
Store in a cool, dry place.
Nutritional values
| Energy values per 100g (kJ) | 783 kJ |
| Energy values per 100g (kcal) | 187 kcal |
| Fat | 12 g |
| Of which saturated fat | 4,1 g |
| Carbohydrates | 10 g |
| Of which sugars | < 0,5 g |
| Proteins | 9,6 g |
| Salt | 0,34 g |
Dried sausages
