Recipe Canned cassoulet

1. For a cassoulet with a duck confit or the goose confit, start by soaking dry white beans in a dozen hours, remove and drain them.
2. In a large Dutch oven, brown in a little fat of the confit the peeled and diced onions and the peeled and seeded tomatoes, then add the beans, the rind, the aromatics, the Toulouse sausages. Salt and pepper then cover with water and cook for 1 hour from boiling.
3. Jars Le Parfait Super by adding the pieces of goose or duck confit up to 2 cm from the edge. Close and proceed immediately to heat treatment, 1:30 to 100 ° C for jars of 1L and 2 hours for jars of 2 and 3L. Your canned house cassoulet is finished.

"For the little story of this regional specialty ... The legend places the origin of the cassoulet in the city of Castelnaudary, during the Hundred Years War (1337-1453). The hungry besieged would have gathered all the food available to make a gigantic stew to invigorate the fighters, hunt the English and release the city. Cassole, the dish in which we started to make a cassoulet at the time. "