Jar of Duck Confit Bevoulade

This southwestern specialty, made with beans and duck confit, is similar to its counterpart: cassoulet. The beans are replaced here by broad beans, corresponding to the ancestral recipe of the cassoulet, when white beans had not yet been imported from South America. The beans, simmered in a homemade broth, are small and tender. Combined with the duck confit, you will enjoy a rich and tasty dish, typical of Toulouse gastronomy.

Preparation advice :
To enjoy your févoulade in optimal conditions, we advise you to heat it in a bain-marie for 10 minutes or in the microwave for 5 minutes. It is also possible, if you have a cassole, to make it gratinate in the oven at 180°C. This dish can be served with gizzards and small croutons. For 3 persons, we advise you to choose the 1000 grams jar.

Ingredients:
beans, duck confit, stock, rind, salt, pepper.