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Duck Cassoulet (840g Serves Two)

Two Portion Duck Cassoulet Tin

A delicious duck cassoulet prepared in Castelnaudary.

Prepared with tender pieces of duck, Toulouse sausages and cassoulet beans.

Makes a tasty French meal for two!

Simply requires warming – please scroll down to view preparation tips.

Case Offers:

No. Of Units Unit Price Total Price
1 @ £9.95 Each £9.95
3 @ £8.95 Each £26.85
6 @ £7.95 Each £47.70
12 @ £6.95 Each £83.40
24 @ £6.50 Each £156.00

£9.95

Product Information

Product Details:

Storage:Store in a cupboard. Once open store in a fridge and consume within 3 days.
Shelf Life:3 Years.
Dietary Information:Gluten free. Nut free. Egg free. Lactose free. Wheat and derivative free.
Nutritional Information:Per 100g : 557 kJ (134 kcal) Fat : 6g of which saturated : 2.2g / Carbohydrates : 6.7g of which sugars : 0.5g / Protein : 11g / Salt : 0.8g

Ingredients?

Lingot beans – sauce: water, tomato concentrate, salt, duck fat, garlic, pepper – charcuterie and meat: duck meat, grilled Toulouse sausages (pork meat, pork fat, water, pork casing, salt, pepper).

Cooking Preparation Tips

Pour your duck cassoulet into an oven proof dish and place in a pre-heat in the oven (180c) for 20 minutes.

Or if you’re pushed for time simply warm gently in a saucepan.

If you have more time try frying some shallots and a couple of garlic cloves until golden brown. Then addsome pieces of chorizo and add these to your cassoulet for delicious results!

Another thing you can try is to make up 1/2 cup of chicken stock (even from a powder) and/ or 3 tablespoon’s tomato concentrate and add to your cassoulet for a more open texture.

Product Review

In an era when ordering online and receiving deliveries is commonplace, it shouldn't be a surprise when it all goes to plan and it just works - but it is. Thanks for the prompt delivery, good communication, the well packed goods and the free gift. A very welcome, slick experience. We will be using you again!!

Keep up the good work

Regards,

Joe

Joe, Pickworth Sleaford in Lincs.