Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light November 2012

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 ramekin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler to high.

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  • 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.

Nutrition Facts

383 calories; fat 21.7g; saturated fat 6.1g; mono fat 7.8g; poly fat 5.7g; protein 20.7g; carbohydrates 26.9g; fiber 6.4g; cholesterol 66mg; iron 4.5mg; sodium 615mg; calcium 66mg.
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