Traditional Cassoulet Recipe

Ingredients

• 2 pounds dried flageolet, great northern beans, or navy beans
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cups dry white wine
• 1 yellow onion, roughly chopped
• 2 carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 4 sprigs fresh thyme, tied together with kitchen twine
• 6 to 8 cloves garlic, unpeeled
• 4 duck whole leg confit , excess fat trimmed off
• 6 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
• 1 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 1 pound sweet Italian sausages
• 1/2 baguette or 4 slices crusty sourdough bread, torn into small pieces
• 2 tablespoons duck fat (rendered from browning the confit) or olive oil
• 2 tablespoons chopped parsley, for garnish