Colbert’s Duck Confit with Bean Cassoulet
Crispy confit duck leg with a casserole of beans, smoked Toulouse sausage and soft herbs.
Allergens: Milk, celery, sulphur dioxide
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Preheat oven to 190C or 180C (fan assisted). Remove sleeve and film.Cook on a baking tray placed in the middle of the oven for 40 minutes or until piping hot.
Remove sleeve and pierce the film.Place on a microwave dish and heat on high for 6 minutes and 30 seconds. Note, microwaves vary, so adjust heating time accordingly. Let sit for 1 minute before removing the film. Check the food is piping hot before serving.
Keep refrigerated and consume within 2 days
of delivery. Please note, this dish is not suitable for freezing.