Cassoulet
United States. Made in New York by Chef Daniel Monneaux.
A harvest staple of French country cuisine, Cassoulet is a slow-simmered stew of sausage, duck confit, pork, and white beans. Always a labor of love, our stew slow-cooks for several hours and is crafted with care – no additives, and no preservatives. This warm bowl of comfort is ready in under 15 minutes, so when the weather calls for a quick, stick-to-your-ribs kind of meal, this is your ticket!
This dish is proudly made in New York by Bec Fin, exclusively from carefully selected all-natural ingredients, just like those you would use at home. Bec Fin manufactures handmade award winning charcuterie and French and European dishes sold to the tri-state finest hotels, restaurants and select gourmet stores.
How to Prepare:
For best results, thaw cassoulet overnight in a ceramic dish.
Oven: Add seasoned bread crumbs and heat in the oven for 10 to 15 min at 350°F.
Microwave: Pour in a microwaveable dish, add a spoon of water and reheat on HIGH for 4 to 6 min until nice and warm.
Vraiment dlicieux! Pour une franaise du Tarn atterrie en Amrique du Nord en 1973, un vrai baume au ceour. Merci au chef.
Very tasty, for 2 people it would have been better with more than a half sausage.
This is delicious, we finished every drop of it.
the meat serving could be twice more for the price .
The broth and duck are delicious. I just wish they would be a better sausage selection, still I highly recommend it.