A lover of savory and sweet recipes, you will certainly like this original recipe for salmon tartare accompanied by...
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Maple cassoulet
INGREDIENTS :
1 kg of white ingots
4 duck legs confit or raw
4 Toulouse sausages
1 large onion
2 carrots and 2 celery, sliced
60 ml (1⁄4 cup) tomato paste
4 peeled garlic cloves, chopped
500 ml (2 cups) of Maple syrup
500 ml (2 cups) chicken broth 250 ml (1 cup) breadcrumbs
PREPERATION :
Place all the ingredients in a crucible, cover with breadcrumbs and bake for 4 hours at 165 ° C / 325 ° F.
Wet with a little water if it evaporates too much and break the crust every hour.
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