Duck leg cassoulet

Duck leg Cassoulet - Serves 4 generous portions


My winning dish on french week of SBS’s “The Chefs’ Line” Season 2.

Duck legs in a France South-West style white bean stew with Toulouse sausage and Kaiser flesh and topped with a crunchy crumbing. Rich but perfectly balanced and totally delicious.

We recommend our apple and hazelnut salad as a perfect side.

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Duck leg cassoulet