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Cassoulet de Toulouse | by Renée S. Suen
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Cassoulet de Toulouse

with pieces of silky duck confit (with crisped golden skin), braised pork belly, stewed and braised cannellini beans in a savoury tomato base with whole Parisienne potatoes. Comforting, hearty, dense, rich, unctuous and incredibly filling... there was much leftover (beans ;P ). Definitely not a light course.

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Taken on October 2, 2009