Duck And Sausage Cassoulet

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Ingredients

1 1/2 pounds dried cannellini beans

1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2-inch pieces

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon canola oil

2 1/2 cups finely chopped onion (about 2 medium)

1 cup thinly sliced carrot (about 1/2 pound)

4 garlic cloves, minced

1 (14-ounce) can whole tomatoes, drained and chopped

2 fresh flat-leaf parsley sprigs

1 celery stalk

1 thyme sprig

1 bay leaf

8 cups fat-free, less-sodium chicken broth, divided

2 cups water

5 duck confit legs (about 2 1/2 pounds)

Cooking spray

3/4 pound chicken sausage

1 (1-ounce) slice white bread

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