The beans are cooked with two duck muffs confit in a broth accompanied by carrots and onions.
Ingredients : 2 duck legs confit 28% (Gers origin - France),cooked beans,carrots,onions,cooked broth (water,prime rib dish,duck necks and wings,pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelet spices,salt,pepper),potato starch,salt,pepper
Average nutritional values per 100g: Energy 487.78kJ/116.8Kcal; Fat 5.66g of which saturated fatty acids 2.19g; Carbohydrates 5.91g of which sugars 1.20g; Protein 9.82g; Salt 2.81g.
Suggestions:
Ready to eat, just heat this dish over low heat or in the microwave, and then feast, on this sumptuous blend of duck and bean sleeves.
Cooked Beans with Duck Sleeves Confit 850g
Beans and duck confit sleeves make up our revisited cassoulet. Carrots and onions are added to the recipe to enhance the taste of the main ingredients. Spices such as garlic, thyme and pepper accentuate the flavors to make the dish unique. Celery and bay leaves add a pleasant aroma to the broth. We recommend serving it with rice, semolina or potatoes depending on your taste.
The Gers is a French department with considerable terroir. Its gastronomy is renowned throughout the world. Its culinary specialties are declined around duck meat: magret, confit, or foie gras.
