Cassoulet, Quick

Heat beans with thyme and bay leaves. In the meantime, pour 4 cups boiling water over porcini and let stand til soft, about 15 min. Remove mushrooms and squeeze them dry over bowl. Coarsely chop. Preheat oven to 375. Position rack in top third of oven. Slowly pour mushroom soaking liquid into a large saucepan, discarding the last bit of gritty liquid. Add porcini, leeks, butter and 2 tsp salt. Bring to simmer and cook over moderate heat til leeks are very tender and liquid has thickened slightly, about 35 min. Remove from heat. Stir in creme fraiche, 2 tsp chopped thyme, 2 tsp chopped marjoram, bacon, duck and beans. Transfer to 9 x 13 baking dish. In small bowl, toss panko with olive oil and remaining 1 tsp each thyme and marjoram. Sprinkle over beans. Bake for about 40 min, until brown and bubbling. Let stand 5 min before serving.

Bacon 0.5lb, fried and chopped
Bay Leaves 2
Beans, Black 16oz
Beans, White 16oz
Butter 2T unsalted
Creme Fraiche 0.5c
Duck, rilettes 6oz
Leeks 3 large, cleaned and sliced
Marjoram 1T chopped
Mushrooms, porcini 0.5oz dried
Olive Oil 2T
Panko 1c
Thyme 1T chopped
Thyme springs
Gateway Cassoulet