Today, we are heading south-west to feast on a magnificent cassoulet. On the menu, white beans cooked in a juice served with a duck sleeve confit with duck fat, a Toulouse sausage. We close our eyes and we are there. A tasty and generous dish to share with family or friends.

Cassoulet is a traditional French dish - more precisely a specialty of the Languedoc region - which currently consists of dried beans, often white, and meats.

Easy to use: Place your cassoulet in a casserole dish or terrine, sprinkle with breadcrumbs and put in a very hot oven for about 10 minutes.

Store at room temperature Store in a cool, dry place. After opening, refrigerate and consume within 24 hours.

Ingredients: Beans ingots 37%, duck sleeves "20%, broth (water, Pork rind, tomato paste, salt), Toulouse sausage 14% (salted meat, pepper, natural pork casing), water, duck fat, salt, tomato paste, (including milk), pepper flavoring, garlic pulp (garlic, salt, acidifier: 330), garlic, nutmeg, cloves, Provence herbs, natural flavors, dextrose, extract of spice. Possible traces of celery, soya and gluten.

Who is Jean Larnaudie? 

Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional products, special attention is paid to the quality of raw materials and the selection of the ingredients. A know-how that is passed on from generation to generation.