Castaing Cassoulet With Duck Confit
Castaing Cassoulet With Duck ConfitCastaing
confit are prepared respecting tradition, with fat and salt. The breeding quality of our geese and duck give the meat an excellent consistency while cooking. You can reheat the wings, legs, and manchons directly in a pan, or better, grill them in oven placing the skin side up. Serve with fried potatoes cooked in fat, cep mushrooms, or a good "ratatouille".