Ease of Preparation: Easy
Yield: 6-8 servings
Ingredients:
2 tablespoons (30 ml) olive oil, plus more for serving
12 garlic cloves, minced
1 small yellow onion, diced
1 celery stalk, diced
¼ cup (60 ml) white wine
3 ¾ cups (890 ml) beef broth
2 ½ cups (590 ml) great northern beans (or substitute with cannellini beans), soaked in cold water overnight, and drained
1 pound (454 g) duck confit legs
34 ounces (964 g) mild smoked sausage, sliced into ½-inch (1.25 cm) pieces
¼ cup (60 ml) tomato paste
1 teaspoon (5 ml) dried thyme
2 bay leaves
Salt and pepper
To serve
Italian bread crumbs
Chopped parsley
Lemon wedges
Method:
Set multi-cooker to Sauté and add olive oil. Add garlic, onion, and celery and sauté until soft. Add white wine, stir, and cook for 1 minute. Pour in the beef broth, then add the beans, duck, sausage, tomato paste, thyme, and bay leaves.
Close lid and lock. Close vent. Set to Pressure Cook on high for 20 minutes. Allow steam to release naturally.
Remove the duck confit and slice into serving portions. Divide the carved meat between 4 to 6 bowls. Season the cassoulet with salt and pepper, then add to bowls with duck, and serve garnished with Italian bread crumbs, parsley, and lemon wedges.
You might also like these recipes
