- 1 pound dried flageolet beans
- 1 pound French garlic sausage or kielbasa sausage, sliced
- 1/2 pound slab bacon, cut into 1/4' cubes
- 2 carrots, peeled, finely diced
- 9 cups low-salt chicken broth, divided
- 6 confit duck legs, shredded, skin and bones discarded
- 1 cup diced strained canned peeled whole tomatoes
- Freshly ground black pepper
- 1/2 teaspoon Sherry vinegar
- 2 tablespoons chopped flat-leaf parsley
Place beans in a large bowl; add cold water to cover and let soak overnight. Drain beans; rinse and set aside.
Heat oven to 300°. Cook sausage and bacon in a large pot over medium heat until brown and crispy, about 15 minutes; add garlic, onions, and carrots and cook until onions are translucent, about 10 minutes. Stir in beans, thyme, and bay leaf. Remove pan from heat; add broth and wine. Bring to a boil; reduce heat to medium-low and simmer, seasoning with salt halfway through, until tender, about 1 hour 30 minutes. Remove thyme and bay leaf. Stir in duck meat and tomatoes. Season to taste with salt and pepper and add vinegar. Mixture should be somewhat loose; adjust filling consistency, if needed.
Transfer mixture to a casserole dish. Mix breadcrumbs and parsley in a small bowl and sprinkle over filling. Drizzle oil over. Bake for 1 hour. Increase heat to 500° and continue to bake until crust is golden, about 5 minutes longer.