Our goal was to make a pared down version, ready in 30 minutes, with all the wonderful nuances of the classic dish. We chose duck sausage laced with duck confit meat and added a crispy topping of panko, Parmesan and butter. This meal feels like a treat, best shared right from the pot with a good bottle of wine. Cook, relax and enjoy!

What you’ll need:
12 oz duck sausage
4–5 oz yellow onion
2 cloves garlic
fresh rosemary
fresh thyme
10–12 oz fennel bulb
8 oz chicken broth
1 can cannellini beans
2 Tbsp butter
1 oz Parmesan
½ cup panko
olive oil
coarse salt
freshly ground pepper

Equipment:
ovenproof skillet
strainer
grater

Recipe steps:

1. Prep ingredients
   Cut sausage into into ¼-inch thick slices. Cut onion in half, peel and finely chop. Peel and finely chop garlic. Remove rosemary and thyme leaves from stems. Finely chop each. Slice fennel in half, remove core then chop.

2. Brown sausage
   Heat 2 tablespoons oil in an ovenproof skillet over medium-high. Add sausage and brown on each side, about 5 minutes total. Remove from skillet.

3. Cook vegetables
   Reduce heat to medium. Add onion, fennel and garlic to skillet and sauté until translucent, about 5 minutes. Add chicken broth and bring to a simmer.

4. Make base
   Drain cannellini beans and roughly mash half. Add beans and chopped herbs to skillet. Return sausage to skillet along with ½ cup water. Bring to a simmer and season with salt and pepper.

5. Mix breadcrumbs
   Preheat oven to broil with rack 6-inches from heat source. Melt butter and grate Parmesan. Stir together panko, melted butter and parmesan.

6. Broil
   Sprinkle bean mixture with half of breadcrumb mixture and broil until browned, about 2 minutes. Add the remaining breadcrumbs and broil again until browned, about 2 minutes. Turn off broiler and let sit inside the oven for 5 minutes before serving. Enjoy!