Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), and white haricot beans. Whatever the ingredients (these and other variations work equally well, to our mind), a homemade cassoulet is a labor of love, and many hours (Julia child recommends two to three days!). If you are pressed for time, you will be pleased to discover this ready-made version. About Cassoulet - Duck Confit, Pork Sausage and White Bean Soup. The Cassoulet is a traditional French country cooking classic recipe. Wonderfully hearty, infinitely flavorful, it combines the smooth texture of plump white beans (haricots) with tender, fall of the bone duck leg confit, and hearty pork sausage, all simmered in delicious wine, shallots and seasonings. The result is a dish that is the essence of French comfort food, but elevated to the gourmet level by the quality of the ingredients and the preparation.Ingredients: Duck broth (water, duck, onions, leeks, carrots, celery, garlic, thyme, bay leaves, cloves), duck leg confit (duck leg, duck fat, water, salt, pepper), pork sausage with wine and shallots (pork, white wine (sulphites), french shallots in oil (french shallots, canola oil, salt, citric acid, xhantan gum, sodium benzoate, potassium sorbate), sea salt, spices), navy white beans, water, peeled tomatoes (peeled tomatoes, tomato puree, salt, basil, citric acid), tomatoes, salt, parsley.