Cassoulet landais with Duck confit
Castaing Foie Gras
CASTAING FOIE-GRAS uses the best duck for foie gras, duckMULARD, characterized by a large body frame, and massive livers.
Ducks are bred in the traditional way in the open air
and fed 100% naturally on small rural farms.
Our breeders scrupulously respect the specifications
duck farmer "Label Rouge - LANDES".
In each preparation, we pass on the know-how of our elders,
enriched by the evolution of technology and tastes.
Cassoulet landais with Duck confit
Action
405 Kč
–12 %
+ 500
references
references
2 grocery store
Competitive prices
Top
Quality
Quality
Made in
France
France
40
Producers
Producers
Cassoulet with Duck confit
Castaing Foie Gras
Our cooks put all their expertise into developing these recipes to share with you the best of the Southwest as "home made".Composition
White "iIngot" beans, sauce (water, carrots, onions, duck fat, tomato juice, starch, leeks, tomato concetrate, aroma (gluten), salt, poultry stock (salt, aroma, potato starch, chicken fat, aromatic plants, potato maltodextrin, glucose syrup, spices, dehydrated chicken, antioxidant: rosemary extract), garlic, celery, spices, aromatic plants), duck wing confit (21%), Toulouse sausages (pork meat and fat, salt, spices, garlic, sugar).
Manufacturing process
Confection of duck sleeves, soaking of beans then cooking, preparation of sausages and precooking, preparation of juice.
Conditioning in jar, capping then sterilization.
Allergens
Cereals containing gluten and products made from these cereals, celery and products made from celery.
GMO
None
Designation
Jar
Net weight
800 g
Storage conditions
Store in a cool, dry place.
Nutritional values
| Energy values per 100g (kJ) | 783 kJ |
| Energy values per 100g (kcal) | 187 kcal |
| Fat | 12 g |
| Of which saturated fat | 4,1 g |
| Carbohydrates | 10 g |
| Of which sugars | < 0,5 g |
| Proteins | 9,6 g |
| Salt | 0,34 g |
Additional parameters
| Category: | Ready Meals |
|---|---|
| Weight: | 1.3 kg |
| EAN: | 3332270001843 |
| Weight (net): | 0,8 kg |
Discussion
Be the first who will post an article to this item!
