Cassoulet in a Flash

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup carrots chopped
• 0.3 cup celery chopped
• 1.3 cups chicken stock see (such as Swanson)
• 3 ounces duck (such as D'Artagnan)
• 3 ounce duck breast meat - skin left on boneless
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 2  garlic clove minced
• 31 ounce natural butter extract white divided rinsed drained canned
• 0.3 cup onion chopped
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 2 ounces bacon cut into 1/4-inch pieces
• 2 tablespoons tomato paste 
• 2 tablespoons walnut oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ramekin
• broiler
• slotted spoon

Directions

1. Preheat the broiler to high.
2. Heat a large skillet over medium heat.
3. Add sausage and bacon to pan; cook 5 minutes or until lightly browned, stirring occasionally to crumble sausage.
4. 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.
5. Add onion and next 4 ingredients (through minced garlic) to drippings in pan; saut 3 minutes, stirring occasionally.
6. Add onion mixture to sausage mixture.
7. Remove skin from duck breast; discard skin.
8. Cut breast into 1/2-inch pieces. Return pan to medium-high heat. Lightly coat pan with cooking spray.
9. Add duck breast; saut for 3 minutes, turning to brown on all sides.
10. Remove from heat.
11. Combine 1/2 cup beans, tomato paste, and stock in a food processor; process until smooth.
12. 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.
13. Combine panko, parsley, and oil in a small bowl; toss. Divide panko mixture evenly among ramekins.
14. Place ramekins on a baking sheet; broil 2 minutes or until browned.