Duck Confit Cassoulet with Toulouse Sausage

Preheat oven to 325°F (160°C).

If using dried beans, soak them overnight. Drain and rinse thoroughly.

In a large Dutch oven or cassole dish, heat 1 tablespoon of olive oil over medium heat. Brown the Toulouse sausage on all sides and remove from the pot. Set aside.

Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute.

Deglaze the pot with the white wine (if using), scraping up any browned bits from the bottom.

Add the soaked and drained white beans (or canned beans), chicken broth, bay leaves, and thyme to the pot. Bring to a simmer.

Nestle the browned Toulouse sausage and duck confit (skin side up) into the bean mixture. Ensure the duck is mostly submerged, but the skin is peeking out.

Cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beans are tender and the duck is cooked through.

While the cassoulet is baking, prepare the breadcrumb topping. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and crispy. Season with salt and pepper.

Remove the cassoulet from the oven. Increase the oven temperature to 375°F (190°C).

Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.

Return the cassoulet to the oven and bake uncovered for another 15-20 minutes, or until the breadcrumbs are golden brown and the cassoulet is bubbly.

Remove from the oven and let rest for 10-15 minutes before serving. Garnish with fresh parsley.