Instant Pot Cassoulet Duck Confit and White Bean Stew recipes
Ingredients
- 3 cups Tarbais or cannellini beans
- 1 pound (3 medium) duck confit legs
- 12 ounces salt pork, cut into 1-inch cubes
- 8 ounces cooked French garlic sausage, sliced ½ inch thick
- 8 ounces (2 links) duck sausage
- 4 cups chicken stock
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 thyme sprigs
- 1 bay leaf
- kosher salt
- freshly ground black pepper
Instructions
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