Cassoulet in a jar ... and ready-to-go!
Our chefs have been busy making a delicious cassoulet, enough to feed 2 generously (it can stretch to 3 with a side salad!).
Ingredients in jar: duck confit, toulouse sausage, pork belly brined, neck bacon, beans, thyme, bay, parsley, sage, onion, garlic, carrot, celery, leek, white wine, duck broth, duck fat, white wine, tomato paste.
Ingredients in breadcrumb pouch: bread (gluten), olive oil. Contains gluten.
How to heat: simply place everything in the jar into a dutch oven or ovenproof pan. Scatter with the pouch of breadcrumbs and heat at 160 degrees for 25-30 minutes. Voila!
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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