Instructions: Cassoulet is usually a three-day project, but the essential elements of this classic French country dish can be put together in this two-hour version, developed in the Chicago Tribune test kitchen. The quality of the bacon will make a difference in this dish. Look for real hardwood-smoked bacon at butcher shops or specialty food markets. Duck confit is available fresh or canned at some specialty food shops and supermarkets.

Preparation Time: 25 minutes

Cooking Time: 1 hour, 25 minutes

8 ounces thick-sliced smoked bacon, cut in 1 inch pieces 1/2 pound garlic sausage, such as kielbasa, cut in 1/2 inch slices 5 shallots, chopped
4 cloves garlic, chopped
2 legs duck confit (optional)

2 tablespoons fresh thyme leaves, or 1 tablespoon dried 1 tablespoon tomato paste
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 cup dry white wine
2 14 1/(4-ounce) cans chicken broth
2 (19-ounce)

cans cannellini or navy beans, drained, rinsed 2 cups fresh bread crumbs
2 tablespoons olive oil

Cook bacon in a large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes.

Heat oven to 375 degrees.

Add shallots and garlic to Dutch oven; cook, stirring occasionally, 4 minutes. Add duck legs, if desired; cook, turning once, to brown slightly, 5 minutes. Stir in thyme, tomato paste, pepper and salt. Cook 1 minute. Stir in wine, scraping up browned bits on bottom of pan. Heat to a boil; cook until reduced by three-fourths, about 5 minutes. Stir in chicken broth and beans. Cover; cook in oven 1 hour.

Toss bread crumbs and olive oil in a large bowl. Remove casserole from oven; top with bread crumbs. Bake until crumbs are browned, 20 minutes.

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