Stew
- 2 French garlic sausages
- 2 rashers applewood smoked thick cut bacon, cut into thirds
- 1 duck breast, seasoned with salt and pepper, with skin scored in a criss-cross hatch
- ½ cup diced onion
- 1 carrot, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste (you do buy it in tubes
instead of those incredibly wasteful little cans, don't you?)
- ½ cup white wine
- 1 tablespoon demi-glace
dissolved in 1 cup hot low-sodium chicken stock
- 1 14.5 ounce can cannellini beans, drained and rinsed
- 1 14.5 ounce can diced tomatoes with their juice
- 1 bay leaf
- big pinch dried Herbes de Provence
instead of those incredibly wasteful little cans, don't you?)
Put sausage and 1 pint water in the non-stick insert of your 4 quart Fagor LUX Multi-Cooker
Heat multi-cooker using the browning function. When the light stops flashing, add bacon. (If bacon starts to cook too fast, switch the multi-cooker to the sauté function.) When bacon is cooked through transfer to a paper towel-lined plate, leaving fat in cooker. Put duck breast in cooker, skin side down. When is skin is golden brown, flip over and cook for 2 minutes. Remove breast from cooker, leaving fat behind. Cut sausage into 1-inch pieces. Add to cooker and sauté until browned on all sides. Transfer sausage to a paper towel-lined plate.
Remove all but 1 tablespoon of accumulated fat from cooker. Sauté onion and carrots (season with a heavy pinch salt) until they have softened and the onions become translucent. Add garlic and tomato paste. Sauté for 30 seconds. Add wine and reduce by about a third. Add stock, beans, tomatoes, bay leaf, herbs, and sausages. Dice bacon and add half to the cooker, reserving the other half. Remove skin from duck breast and dice. Add meat to cooker (discard skin or make into cracklings.)
Seal cooker (make sure valve is set to pressure). Using pressure function and set to cook 5 minutes. Unplug cooker and do a natural release for 10 minutes. Open valve to release any remaining pressure. Skim off any fat on surface of stew. Season to taste with salt and pressure.
Serve in large bowls topped with toasted panko garlic bread crumbs.
Bread crumbs
- 3 garlic cloves, finely minced
- ⅛ teaspoon garlic powder
- ⅓ cup olive oil
- ⅔ cup panko bread crumbs
Heat a small non-stick skillet over medium high heat. Add oil. When oil begins to shimmer add both minced garlic and garlic powder. Cook 30 seconds. Add bread crumbs and mix well. When crumbs are golden brown remove to a plate and allow to cool.
(you have gotten one, haven't you?) using the browning function. When the light stops flashing, add oil and allow to heat until it begins to shimmer. Add shallots and sauté for about a minute or until they become translucent. (If they start to brown, switch the multi-cooker to the sauté function.) Add garlic and sauté about 30 seconds. Add mushrooms and, if you have not already done so, switch the multi-cooker to the sauté function. Cook mushrooms for about 8 minutes or until they are brown and have softened but are still meaty to the taste. Add the white truffle butter and rice. Stir and sauté for 2 minutes. Add wine and switch the multi-cooker back to browning. After wine comes to a boil, allow to reduce for about a minute. Add stock and seal the multi-cooker (making sure the valve is set to pressure). Select the risotto function. When cycle is complete, unplug the multi-cooker and do a 10-minute natural release. Release any remaining pressure and stir rice. Add cheese. Add second bit of butter. Season t taste with salt and pepper. Plate the risotto and grate white truffle over it.
and 1 tablespoon Wonder flour dissolved in 1 cup hot low-sodium chicken stock
.
, but I'm a kitchen geek.)
. If it's below 125°, put the rack back in the oven for a couple of minutes. If it's the right temperature, put it on a cutting board to rest.
or a 
(be sure to protect your hand with a 
) slice your white truffle over the risotto immediately before serving.
. I ran about half the meat through the grinder a second time to improve the mix.
using the browning cycle. When the function light stopped blinking I browned the meat in two batches. I drained the meat on paper towels and dabbed up any excess fat in the cooking insert. 
. Excellent.
. I tweaked the recipe to make it a bit more etouffee-like by seasoning the pork chops with a Cajun spice mixture. I also substituted beer for the chicken stock and added a tablespoon of Lea & Perrins Worcestershire Sauce and two teaspoons of Tabasco to the beer. Yummy.
using a recipe from 
. The Fagor is an amazing multi-tasker and Urvashi Pitre's cookbook is an excellent resource for using multi-cookers. Lots of classic Indian recipes made easy for the home kitchen. I recommend both.
.
to handle the cooking insert.
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