A Simpler Cassoulet

Ingredients

• 3 pounds boneless lamb roast, cut into 1½-inch cubes (or a combination of
• boneless lamb roast and boneless pork shoulder roast)
• 1 can duck confit (about 48 ounces, 4 whole legs), packed in oil, skin and bones removed and set aside, meat left in large chunks, fat reserved
• Salt and freshly ground black pepper
• 1 pound mild Italian sausage
• 8 ounces smoked cooked sausage, (e.g. kielbasa), cut into 6 pieces
• 1 can (14.5 ounces) chicken broth plus water to equal 2 cups
• 1 cup full-bodied red wine, such as cabernet sauvignon
• 2 large onions, cut into medium dice (3 cups)
• 6 garlic cloves, minced
• 2 ounces, thin-sliced prosciutto, minced
• 2 teaspoons dried thyme leaves
• 1 can (14.5 ounces) diced tomatoes
• 6 cans (16 ounces) canned white beans, drained (9 cups drained)
• 3 cups fresh breadcrumbs
• 3 tablespoons butter, melted
• ⅓ cup minced fresh parsley leaves