1poundlink sausages (preferably French herb sausage), cut in half crosswise
1poundcooked duck leg confit
1 ½teaspoonssalt
1teaspoonfreshly cracked black pepper
1teaspoonherbes de Provence
1(14 ounce) can diced tomatoes
¼cupbutter
4clovesgarlic, crushed
2cupspanko bread crumbs
1bunch fresh parsley, finely chopped
Salt and freshly ground black pepper to taste
1tablespoonolive oil
Instructions
Begin by soaking Great Northern beans in water overnight in a large bowl.
Drain the beans and transfer them to a large soup pot.
Take a 1/2 onion and insert a whole clove into it, then add it to the pot of beans.
Stir in garlic, bay leaf, thyme, rosemary, and 10 cups of water.
Bring the beans to a simmer and cook over medium-low heat for about 1 hour, until they start to soften.
Drain the beans, reserving the cooking liquid, and remove and discard the onion with clove and bay leaf.
Transfer the beans to a large mixing bowl.
Preheat the oven to 350 degrees F (175 degrees C).
Cook the bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes.
Stir in celery, carrots, and 1/2 diced onion into the bacon, and season with salt.
Cook and stir the vegetables in the bacon fat until tender, about 10 minutes.
Heat 1 teaspoon of olive oil in a large, heavy skillet over medium heat, and brown the sausage link halves and duck confit in the hot oil for about 5 minutes per side.
Season the vegetable-bacon mixture with 1 1/2 teaspoons of salt, cracked black pepper, and herbes de Provence, then