Ingredients

1 lb dried white beans (preferably Great Northern)

8 1/4 cups cold water

2 cups beef broth

1 tablespoon tomato paste

2 cups chopped onion (3/4 lb)

3 tablespoons finely chopped garlic (6 large cloves)

1 (3-inch) piece celery, cut into thirds

3 fresh thyme sprigs

1 Turkish or 1/2 California bay leaf

3 whole cloves

3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves

1/4 teaspoon whole black peppercorns

1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice

4 confit duck legs* (1 3/4 lb total)

1 to 2 tablespoons olive oil (if necessary)

1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices

2 cups coarse fresh bread crumbs (preferably from a baguette)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

• Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)

Description

Active Time: 1 1/4 Hr Start To Finish: 12 Hr (includes Soaking Beans)

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