White Bean Soup With Duck Confit

Name: White Bean Soup With Duck Confit
Ingredients: 1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed; 4 Confit Duck Legs at room temperature; 3 tablespoons extra-virgin olive oil; 2 medium onions, finely chopped; 2 large carrots, finely chopped; 2 celery ribs, finely chopped; 4 large garlic cloves, finely chopped; 2 Turkish bay leaves or 1 California; 2 large thyme sprigs; 2 whole cloves; 5 cups reduced-sodium chicken broth; 8 cups water; 1 (15-ounce) can diced tomatoes, drained; 1/3 cup Armagnac or Cognac; 1/2 cup chopped flat-leaf parsley