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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

Cassoulet in a Flash

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.

Cooking Light NOVEMBER 2012

  • Yield: Serves 4 (serving size: 1 ramekin)
  • Hands-on: 30 Minutes
  • Total: 30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Cassoulet in a Flash Recipe

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