Like bouillabaisse in Marseille, cassoulet is the subject of endless and spirited debate in the Southwest of France. Everyone agrees about the foundation, white beans cooked with fat, garlic, and herbs; this base gives the beloved dish its smooth texture and rich, creamy flavor. But the meats used to garnish the dish vary by region. This fully cooked version contains duck confit and duck and pork sausage.

Ingredients: White beans, sauce (water, duck fat, salt, spices) tomato paste (tomatoes, citric acid) white wine (wine, salt, sulfating agents) garlic powder, salt dryed onions,sugar, onion powder, spices, cloves, bay leaf, sausage made with pork and duck (pork meat and fat, duck meat water, salt, spices, garlic powder, duck confit (duck leg cooked in duck fat, salt, spices) 850g (30 oz)