A chef friend brought me this canned treat from a trip to Paris. She swears it is delicious, and she is always right. It's a goose confit cassoulet. Cassoulet is peasant food, and confit is for things that would be difficult to eat without the confit treatment.
If you've made a cassoulet yourself you know how much work it is, mainly making the confit. I've done it only twice, making confit of things my friend and I shot: Snow Goose breast, wild boar sausage, wild duck leg, pheasant leg. It is remarkable how the confit process can dissolve all of the tendons in a duck or pheasant leg.
Anyway, if you want to try the canned I discovered that you can get them via Amazon, shipped from France. What can't you get on Amazon?
Here's a homemade cassoulet, correctly finished with breadcrumbs on top. You serve it with baguette. Yes, it's a white bean casserole with sausages and confit meats.