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The ultimate classic dish from the south west of France, with duck confit, white beans and grilled Toulouse sausages. Gently pour the contents of the jar into your earthenware dish previously rubbed with a clove of garlic. Add a glass of water. Place in a hot oven (180º). Leave for 30 to 40 minutes. Wonderful served with a salad and an earthy style red. Perfect for two servings.
This cassoulet is made by artisan producer Maison Escourrou, located near Toulouse in the town of Castelnaudary, since 1963. Castelnaudary is world famous for its production of cassoulet.
