Cassoulet

Ingredients:
3 T olive oil, divided
8 ounces loose or bulk hot Italian sausage
8 ounces slab bacon, cut into lardons
1 medium onion, diced
3 medium carrots, diced unpeeled
2 stalks celery, diced
4 cloves garlic, smashed
1 medium zucchini, diced
1 (14 1/2 ounces) can diced tomatoes
1 T fresh thyme leaves
1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
3 cans (15 1/2 ounces) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
2 pieces duck confit leg and thigh
1 cup bread crumbs
3 T butter, melted
3 T chopped fresh flatleaf parsley
salt and freshly ground black pepper

Preparing the cassoulet:
Preheat the oven to 350 degrees F.
In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.

Serves 4 to 6