2 tablespoons (30 milliliters) olive oil, plus more for serving
12 garlic cloves, minced
1 small yellow onion, diced
1 celery stalk, diced
1/4 cup (60 milliliters) white wine
3-3/4 cups (890 milliliters) beef broth
2-1/2 cups (590 milliliters) great northern beans (or substitute with cannellini beans), soaked in cold water overnight, and drained
454 grams duck confit legs
964 grams mild smoked sausage, sliced into 1.25 centimeter pieces
1/4 cup (60 milliliters) tomato paste
1 teaspoon (5 milliliters) dried thyme
2 bay leaves
Salt and pepper
Italian bread crumbs
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 one 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 four to six 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.