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Quick cassoulet

Quick cassoulet




Cooking time


4 pieces of bacon, sliced 1" (2.5 cm)

1 onion, chopped

1 clove garlic, chopped

1/2 cup (125 ml) veal or beef stock

1/4 cup (60 ml) chopped tomatoes, drained

2 cans 14 oz (398 ml) Graves beans in tomato sauce

1 tsp (5 ml) freshly chopped thyme

1 bay leaf

Salt and freshly ground pepper

3 Toulouse sausages

3 duck or chicken thighs confit


  1. In an oven-proof casserole dish, on medium heat, sauté bacon for 5 minutes.
  2. Add onion and garlic and continue cooking for 2 to 3 minutes.
  3. Add veal stock, crushed tomatoes, beans, thyme and bay leaf. Season to taste.
  4. Bring to a boil, add sausages and simmer covered for 10 minutes stirring occasionally.
  5. Remove cover, add duck thighs and continue cooking at 350 oF (180 oC) for 20 minutes.
  6. Serve one portion of beans, half a sausage and half a duck thigh per person.

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