My Cassoulet (Continued)

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   7. Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, eight to ten 1-second pulses. Transfer to medium bowl, add parsley, and toss to combine. Crumble duck skin and add. Season to taste with salt and pepper.

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   8. Sprinkle 1/2 cup bread-crumb mixture evenly over casserole; bake, covered, 15 min. Remove lid and bake 15 min longer. Sprinkle remaining bread-crumb mixture over casserole and bake until topping is golden brown and beans are bubbling around edges of pot, about 30 min. Let rest 15 min before serving.

No additional tips available.