Pressure Cooker Cassoulet

While purests might turn up their nose at the mix of flavours here, it's a good combination of flavours so if you are offended by calling this cassoulet then call it chicken, pork and duck stew. Feel free to fiddle around with the exact mix of meats that you include with the dish.

Ingredients

• 500g dried cannellini beans
• 1 tbsp sunflower oil
• 2 legs of confit duck
• 1 sauccison sec, chopped into 1cm cubes
• 3 chicken thighs, skin in and bones on
• 3 small onions, peeled and finely chopped
• 3 cloves of garlic, peeled and roughly chopped
• 2 carrots, cut into half cm cubes
• 3 sweet peppers, cut into strips
• 1 tbsp herbs de provence
• 1 heaped tbsp tomato puree (half a 170g/6oz tin)
• 500g roast pork, cut into 1 cm cubes (or pancetta if you don't have any leftover pork)
• 1000 ml chicken stock
• 1 tbsp lemon juice (about the juice from one lemon)

Method

1. Soak the dried beans in about 3x the volume of water overnight.
2. When ready to start cooking, heat the sunflower oil in your pressure cooker on the saute setting.
3. Once the oil is up to temperature, sear the outside of the confit duck in it for 4 or 5 minutes until browned.
4. Once the duck is seared, remove it from the pan, place to one side and do the same for the chicken skin thighs.
5. After the chicken is done, set to one side (with the duck legs) and now put the sauccison cubes into to brown for a few minutes.
6. Once the sauccison cubes have browned, remove and place to one side, but in a bowl separate from the chicken and duck.
7. Use the oil in the pan to cook the onions until brown, about 5 minutes.
8. Add the garlic and carrots and fry for a further 2 or 3 minutes.
9. Drain the soaked beans and add the drained beans to the pan, along with the pepper strips, herbs, tomato puree, pork, stock and lemon juice.
10. Mix all the ingredients together until well combined.
11. Finally layer the duck legs and chicken thighs over the top of the mixture.
12. Put the lid on the pressure cooker and bring up to pressure, cooking on high pressure for 40 minutes.
13. Allow the steam to release naturally before opening.
14. Serve with crustry freshly made bread.

Serves 8 to 10.