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Sea Cassoulet
A traditional South‑West cassoulet, reimagined in a sea style with duck confit, pork and Toulouse sausages. This flavor‑rich dish requires an overnight soak of the beans, then a slow bake in the oven to achieve a golden crust and a melting interior.
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Cost Breakdown
Critical Success Points
- • Complete soaking of beans (minimum 8 h).
- • Properly brown the meats to develop aromas.
- • Simmer on low heat without violent boiling.
- • Bake until a golden crust forms.
Safety Warnings
- • Handle hot duck fat carefully to avoid splatters.
- • Use kitchen gloves or a mitt when removing the dish from the oven.
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