Cassoulet au Confit de Canard

A delicious mix of 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