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4. Stir in broth and beans, pressing beans into even layer. If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface). Increase heat to high and bring to simmer. Cover pot, transfer to oven and cook until beans are tender, about 11/2 hrs.
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5. Meanwhile remove skin from duck legs and reserve. Remove meat from bones, leaving meat in large pieces; discard bones. Cook duck skin on a small sheet pan till crispy; reserve. Remove stew from oven. Remove herb bouquet and salt pork from bean stew and discard. Adjust seasoning with salt and pepper. Add duck meat and stir gently to combine. Cool casserole and chill overnight or for 2 days. Remove congealed fat.
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6. Heat oven to 350. Bake stew uncovered, for 20 minutes to reduce liquid.
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7. Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, eight to ten 1-second pulses. Transfer to medium bowl, add parsley, and toss to combine. Crumble duck skin and add. Season to taste with salt and pepper.
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8. Sprinkle 1/2 cup bread-crumb mixture evenly over casserole; bake, covered, 15 min. Remove lid and bake 15 min longer. Sprinkle remaining bread-crumb mixture over casserole and bake until topping is golden brown and beans are bubbling around edges of pot, about 30 min. Let rest 15 min before serving.
