Cassoulet In A Flash

• 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; saute 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; saute 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.

duck sausage, center, onion, celery, carrot, thyme, garlic, cooking spray, salt, nosalt, nosalt, freshly ground black pepper, parsley, walnut oil

Taken from www.myrecipes.com/recipe/cassoulet-flash (may not work)