Godard-Chambon & Marrel Duck Confit Cassoulet 980g

A Hearty Standard

The classic cassoulet by Godard-Chambon & Marrel uses only the highest quality duck meat sourced from established breeders in the South-West of France.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

The cassoulet is a traditional meal of hearty, slow-cooked sausage, beans, and duck confit. The best cassoulets are slow-cooked for hours in duck stock, tomato puree, roux, and a mix of spices until the beans and meats meld into a rich, velvety dish. Godard-Chambon & Marrel sources excellent lingo beans and sausages from Quercy for their special ready-made dish. Of course, they get their duck meat right from farms in the local area, ensuring that they have not only the freshest, but the highest-quality ingredients ready for their preparation.

PREPARATION OR PAIRINGS

Cassoulet tastes best hot and crisp straight from the oven. Gorgeous all on its own, all it needs is a simple salad for a starter and a few slices of lightly toasted baguette as a side. End your hearty dinner with a fruit tart or platter of fresh fruit to cleanse the palate.

Wine pairings for cassoulet don’t stray far from the South-West of France. The bright fruitiness of a Marcillac or the robust Madiran are excellent first choices. Both whites and reds from the Côtes du Rhône are prime selections, as are Malbecs from next to any region in France. They tend to be more savory outside the South-West, but any of them will go beautifully with cassoulet. If you’d like to stray into Spanish territory, grab a Rioja Crianza or a Mencia.

THE DISH OF THE LANGUEDOC

Cassoulet takes its name from the French word for casserole, “cassolle”. This special cooking vessel was made in a small village in the area of Castelnaudry. Many different versions of cassoulet exist in and out of the Languedoc, the region of France it originated from. It’s said that the dish was born during the siege of Castelnaudary by the Black Prince, Edward of Wales, in 1355. The starving townsfolk pooled together their remaining food stores for a giant stew that they all could share. Until today, cassoulet is considered a hearty, delicious stew meant to be shared by small groups.

Store your unopened jar in a clean, cool, dark, dry place. Once opened, you can store the entire jar in the refrigerator. It will last up to 3 days.

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