Cassoulet my way at Cookeo Ingredients: 1 teaspoon of - thyme - 500 g of - canned natural flageolet - 4 - Toulouse sausages - 4 slices of - garlic sausage - 4 pieces of - canned duck confit - 2 slices of - smoked pork belly - 2 cloves of - garlic - 2 tablespoons of - tomato paste - 2 bay leaves - salt and pepper.
Utensils: 1 Cookeo Infinity from Moulinex - Buy 1 Wooden Spoon
Total time:
45 min
Preparation:
25 min -
Cooking:
20 min
Phase 1
Cut the tbreast ranches in pieces then brown them with the sausages in your Cookeo on the “brown” mode / 3 min preheating included, stirring with a wooden spoon. Reserve without wiping the bowl.
Phase 2
Drain the flageolets, then pour them into the bowl of your Cookeo. Cover them with water, then add the tomato paste, the sausage slices, the whole peeled garlic cloves, the herbs, salt and pepper. Finish with the sausages and bacon. Start cooking on “brown” mode / 5 min.
Phase 3
Mix gently and add the duck legs then restart cooking on “pressure cooking” mode / 20 min.
Utensils: 1 Cookeo Infinity from Moulinex - Buy 1 Wooden Spoon
Total time:
45 min
Preparation:
25 min -
Cooking:
20 min
Phase 1
Cut the tbreast ranches in pieces then brown them with the sausages in your Cookeo on the “brown” mode / 3 min preheating included, stirring with a wooden spoon. Reserve without wiping the bowl.
Phase 2
Drain the flageolets, then pour them into the bowl of your Cookeo. Cover them with water, then add the tomato paste, the sausage slices, the whole peeled garlic cloves, the herbs, salt and pepper. Finish with the sausages and bacon. Start cooking on “brown” mode / 5 min.
Phase 3
Mix gently and add the duck legs then restart cooking on “pressure cooking” mode / 20 min.