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Cassoulet Kit
Cassoulet Kit
Cassoulet Kit
Cassoulet Kit

Cassoulet Kit

$120.00

Make your own Cassoulet with our ready-to-assemble Cassoulet Kit for 4-6 persons.

The Cassoulet Kit includes:

  • 3 Sausages and Beans Casserole cooked with white kidney beans, Toulouse sausages, chicken stock, diced garlic sausage, cherry tomato, and pearl onions.
  • 6 Duck Legs Confit seasoned and slowly cooked.
  • French recipe
  • Fully-Cooked
  • Keep frozen or refrigerated

Serving Tips: Just warm the Sausages and Beans Casserole and the Duck Legs Confit to make a traditional French Cassoulet.

Heating Instructions:

Oven

      1. Preheat oven to 325°F.
      2. Open terrine and empty beans & sausages into an oven-safe dish. Distribute evenly and place in the oven. Add the duck leg confit on top.
      3. Heat for 15-20 minutes at 325°F until internal temperature reaches 165°F or higher.
    Skillet
        1. Remove sausages and beans from packaging and place in a pan over medium heat. Do the same for duck leg confit.
        2. Stir beans & sausages.
        3. Continue to heat until beans & sausages reach an internal temperature of 165°F or higher.

       Bon appétit!

      Sausages and Beans Casserole: Cannellini Beans (White Kidney Beans, Water, Salt, Calcium Chloride, Disodium Edta), Toulouse Sausage (Pork, Onions, White Wine, Salt, Pepper, Spices, Natural Pork Casing), Chicken Stock (Filtered Water, Organic Chicken And Organic Carrots), Diced Garlic Sausage (Pork, Water, Salt, Nonfat Dry Milk, Garlic, Sugar, Pepper, Spices, Granulated Garlic, Ascorbic Acid (Vitamin C), Sodium Nitrite), Cherry Tomato (Cherry Tomato, Nonhydrogenated Sunflower Oil, Salt, Garlic, Oregano), Pearl Onions, Duck Fat (Rendered Duck Fat, Salt, Pepper), Tomato Paste (Tomatoes, Citric Acid), Salt, Pepper. Contains Milk. Duck Leg Confit: Duck Legs, Duck Fat, Salt, Pepper.

      Serving

      Serving Tips: Just warm the Sausages and Beans Casserole and the Duck Legs Confit to make a traditional French Cassoulet.

      Heating Instructions:

      Oven

          1. Preheat oven to 325°F.
          2. Open terrine and empty beans & sausages into an oven-safe dish. Distribute evenly and place in the oven. Add the duck leg confit on top.
          3. Heat for 15-20 minutes at 325°F until internal temperature reaches 165°F or higher.
        Skillet
            1. Remove sausages and beans from packaging and place in a pan over medium heat. Do the same for duck leg confit.
            2. Stir beans & sausages.
            3. Continue to heat until beans & sausages reach an internal temperature of 165°F or higher.

           Bon appétit!

          Ingredients

          Sausages and Beans Casserole: Cannellini Beans (White Kidney Beans, Water, Salt, Calcium Chloride, Disodium Edta), Toulouse Sausage (Pork, Onions, White Wine, Salt, Pepper, Spices, Natural Pork Casing), Chicken Stock (Filtered Water, Organic Chicken And Organic Carrots), Diced Garlic Sausage (Pork, Water, Salt, Nonfat Dry Milk, Garlic, Sugar, Pepper, Spices, Granulated Garlic, Ascorbic Acid (Vitamin C), Sodium Nitrite), Cherry Tomato (Cherry Tomato, Nonhydrogenated Sunflower Oil, Salt, Garlic, Oregano), Pearl Onions, Duck Fat (Rendered Duck Fat, Salt, Pepper), Tomato Paste (Tomatoes, Citric Acid), Salt, Pepper. Contains Milk. Duck Leg Confit: Duck Legs, Duck Fat, Salt, Pepper.

          Nutrition Facts