Ingredient:

• 3 quarts seasoned chicken stock or broth
• 4 ounces pancetta, cut into 1/4-inch dice
• 2 duck leg confit, bones reserved, divided
• 1 pound Tarbais beans, or other white beans, soaked overnight, then rinsed and drained
• 2 bay leaves
• 1 teaspoon black peppercorns
• 6 sprigs thyme
• 6 unpeeled garlic cloves, cut in half
• 12 ounces fresh pork shoulder or pork chop, cut into 2-inch pieces
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 ½ pounds Toulouse sausages, or other garlic pork sausage
• 2 tablespoons melted butter
• 2 cups plain dry bread crumbs
• 1/2 cup chopped Italian parsley, plus more for garnish
• 1 cup diced onion
• ½ cup diced carrot
• ½ cup diced celery
• ¼ cup tomato paste
• ¾ cup white wine
• 1 teaspoon salt