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1
In a large saucepan, heat 3 tablespoons of the olive oil.
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2
Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes.
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3
Add the onion and cook, stirring occasionally, until softened, about 7 minutes.
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4
Add the beans, thyme sprigs, water and stock and bring to a boil.
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5
Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
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6
Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes.
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7
Discard the thyme sprigs.
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8
Season the beans with salt and let cool to room temperature.
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9
Cover and refrigerate the saucepan overnight.
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10
Preheat the oven to 350.
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11
Rewarm the beans over moderate heat.
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12
Transfer the beans to a large, deep baking dish.
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13
Nestle the duck legs, garlic sausage and bacon into the beans.
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14
Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot.
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15
Remove from the oven and let rest for 15 minutes.
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16
In a skillet, heat the remaining 2 tablespoons of olive oil.
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17
Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes.
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18
Sprinkle the bread crumbs and the parsley over the cassoulet and serve.
