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Ingredients

• 5 tablespoons  extra-virgin olive oil
• 2   1/2-inch-thick slices of pancetta, cut into 1/2-inch dice (4 ounces)
• 1   medium onion, cut into 1/2-inch dice
• 1 pound  dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained
• 4   thyme sprigs
• 2 quarts  water
• 1 quart  chicken stock
• 1   large head of garlic, separated into cloves and peeled
•   Kosher salt
• 4 pieces  duck leg confit, trimmed of excess fat
• 3/4 pound  French garlic sausage, sliced crosswise 1/2 inch thick
• 4 ounces  lean slab bacon, cut into 1-inch cubes
• 2 cups  coarse fresh bread crumbs
• 2 tablespoons  chopped parsley

Description

Chef Laurence Jossel Created This Stripped-down Version Of The Classic French Stew, With Creamy White Beans, Luscious Store-bought Duck Confit, Smoky French Garlic Sausage, And Slab Bacon. Letting The Beans Rest Overnight Develops Their Flavors.

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