Watcha cookin'?

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Cassoulet…pre soaked tarbais beans cooked for an hour with ventreche, clove studded onion, herbs and crushed garlic…then drained.

Layer seared duck-armagnac sausage, garlic sausage, confit of duck leg and chopped ventreche with the beans with stock/veal demi glacé/tomato paste
 
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