Cassoulet of White Beans, Duck Confit, and Sausage • St. Francis Winery & Vineyards

Ingredients

• 19-ounce can white beans, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 2 teaspoons garlic, minced
• 1 ½ teaspoons herbes de Provence
• Salt and pepper to taste
• 4 confit duck legs, cleaned of all skin and bones, left in big pieces
• 2 sweet Italian sausage links, cooked and sliced into 1/8-inch rounds
• 1 cup canned beef broth, low sodium
• 1 tablespoon olive oil
• 1 cup fresh French bread crumbs