Traditional Toulouse Cassoulet
$35.00
Although there are numerous versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot that it is traditionally baked in, the cassole , which is often shaped like a wide inverted cone to ensure the greatest amount of luscious crust.
Our Délidoor version is the traditional "Cassoulet de Toulouse" which showcases, duck confit, bacon, and the French garlic sausages that are a specialty of Toulouse.
Preparation, cooking and serving instructions:
Frozen product. The dish has to be defrosted before reheating. To defrost, put in the fridge for 24 hours. Once defrosted, heat, and consume within 2-3 days.
Heat your oven to 160°C, transfer the cassoulet into an oven proof dish and reheat for 15-20 min. For a perfect experience, you can sprinkle the cassoulet with breadcrumbs before baking it.