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The Market Quarter
With our origins in London’s famous Borough Market, Le Marché du Quartier –the market quarter – is a family based specialist retailer of fine foods and wines especially from France and Mediterranean countries. With over...
Cassoulet au Confit de Canard
Duck confit with local Quercy sausage, white lingot (haricot) beans in a vegetable, tomato and duck confit sauce.
Pour cassoulet in one ovenproof dish as large as possible, in order to spread it in a medium high layer. Select meat pieces and arrange them over the beans.
Preheat oven (th.6), allow cassoulet to heat up for 15 to 20 minutes.
Brown 5 minutes under the grill. Serve hot.
Ingredients. Filling: sausage 80g (shoulder of pork, salt, pepper), fattened duck leg 50g. Lingots beans, sauce: duck stock, onion, tomato concentrate, duck fat, modified starch, cornflower, white roux (wheat, celery), salt, garlic, parsley, spices, sugar
