Toasted walnut oil in the topping adds a delicate, sweet backnote of flavor to this hearty dish. If you can't find walnut oil, substitute a fruity extra-virgin olive oil.
3 ounces duck sausage, casings removed (such as D'Artagnan)
2 ounces center-cut bacon, cut into 1/4-inch pieces
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 (3-ounce) boneless duck breast half
2 (15.5-ounce) cans no-salt-added white beans, rinsed, drained, and divided
2 tablespoons no-salt-added tomato paste
1 1/4 cups no-salt-added chicken stock (such as Swanson)
1/2 teaspoon freshly ground black pepper
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons walnut oil
How to Make It
Preheat the broiler to high.
Heat a large skillet over medium heat. Add sausage and bacon to pan; cook 5 minutes or until lightly browned, stirring occasionally to crumble sausage. Remove mixture from pan using a slotted spoon; place in a bowl. Reserve 1 tablespoon drippings in pan; reserve remaining drippings for another use. Increase heat to medium-high. Add onion and next 4 ingredients (through minced garlic) to drippings in pan; sauté 3 minutes, stirring occasionally. Add onion mixture to sausage mixture.
Remove skin from duck breast; discard skin. Cut breast into 1/2-inch pieces. Return pan to medium-high heat. Lightly coat pan with cooking spray. Add duck breast; sauté for 3 minutes, turning to brown on all sides. Remove from heat.
Combine 1/2 cup beans, tomato paste, and stock in a food processor; process until smooth. Add pureed bean mixture, sausage mixture, remaining beans, and pepper to pan with duck; bring to a boil over medium-high heat. Cook 2 minutes. Spoon 1 cup bean mixture into each of 4 (8-ounce) ramekins lightly coated with cooking spray. Combine panko, parsley, and oil in a small bowl; toss. Divide panko mixture evenly among ramekins. Place ramekins on a baking sheet; broil 2 minutes or until browned.