Duck Confit Casserole

Ingredients

• 1 pound dried flageolet beans
• 1 pound French garlic sausage or kielbasa sausage, sliced
• 1 /2 pound slab bacon, cut into 1/4' cubes
• 12 garlic cloves
• 2 onions, finely diced
• 2 carrots, peeled, finely diced
• 2 sprigs thyme
• 1 bay leaf
• 9 cups low-salt chicken broth, divided
• 1 cup white wine
• Kosher salt
• 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 cups fresh breadcrumbs
• 2 tablespoons chopped flat-leaf parsley
• Extra-virgin olive oil

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