This dish was outstanding! I ordered the duck sausage from d'Dartagnan's as suggested and it was well worth it. The flavors were rich and hearty. Even my picky husband loved it. This will be a go to dish for many winters to come.
Cassoulet in a Flash
Photo: Iain Bagwell; Styling: Mary Clayton Carl
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Total: 30 Minutes
Amount per serving
- Calories: 383
- Fat: 21.7g
- Saturated fat: 6.1g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 5.7g
- Protein: 20.7g
- Carbohydrate: 26.9g
- Fiber: 6.4g
- Cholesterol: 66mg
- Iron: 4.5mg
- Sodium: 615mg
- Calcium: 66mg
- 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
- Cooking spray
- 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
- 1. Preheat the broiler to high.
- 2. 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.
- 3. 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.
- 4. 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.
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