• 6 preserved duck legs (Duck Confit)
• 1 package of Duck & Armagnac Sausage (4 links, 8.5 oz)
• 1 Garlic Sausage (1 lb.)
• 1 Ventrèche (12 oz.)
• 2 pounds of Haricot Tarbais Beans
• 1 container of Duck and Veal Demi-Glace
• 1 container of Duck Fat
  

Serves 12


Ariane's Tips for Cooking and Serving Cassoulet:

• Mix the beans with the meat once all the beans are cooked and some of them start to burst.
• Use as many confit meats as possible. They will give the most flavor.
• Don’t hesitate to cut open the upper crust to check if the casserole is drying out too much inside. If so, add some liquid, such as stock or demi-glace.
• Cassoulet should be eaten very hot.
• And don’t forget to enjoy the leftovers. Cassoulet is always better the next day!

Note:   In the event that any of the kit's products listed above is not available at the time of shipment, D’Artagnan reserves the right to make an appropriate substitution for an item of similar value.