Cassoulet

Ingredients

• 3 tablespoons 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 (14.5 ounce) can diced tomatoes
• 1 tablespoon fresh thyme leaves
• 1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
• 3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
• 2 pieces duck confit leg and thigh, optional, but suggested
• 1 cup bread crumbs
• 3 tablespoons butter, melted
• 3 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper

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