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Cassoulet With Duck Confit

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Ingredients

5 tablespoons extra-virgin olive oil

Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice

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 of 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

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