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Cassoulet with duck confit and Toulouse sausages
A complete and tasty cassoulet with its soft lingots, its duck confit and its Toulouse sausages.
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A complete cassoulet, for which we first choose fleshy, soft and not very floury "lingots" white beans, braised Toulouse sausages one by one to give them more taste and a creamy confit, from duck from the South-West.
Just tomatoey, rich in meat and delicately simmered, our cassoulet only needs to be sprinkled with breadcrumbs and baked au gratin to transport you to the South West.
As tradition dictates, a few slices of Bigorre black ham will make a delicious starter before serving our cassoulet with a curly salad with croutons rubbed with garlic.
850 g : box
Pre-cooked beans 32%, duck leg confit from South-West duck* 18% (duck leg, duck fat, Guérande salt), Toulouse sausages 14% (lean and fatty pork, salt, pepper, natural pork casing), water, pork fat, onion, salt
from Guérande), Toulouse sausages 14% (pork fat and lean, salt, pepper, natural pork casing), water, pork fat, onion,
pork rind, celery, wheat starch (gluten), garlic, natural flavor, carrot, duck fat, parsley, tomato concentrate, salt,
Duck and Pork, Origin: France
*Duck with foie gras from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy)
Comtesse du Barry uses duck from the South-West of France IGP to make its cassoulet.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||740 / 178|
|Total fat (g)||11|
|Saturated fat (g)||3,8|