Duck and Sausage Cassoulet

Molly O'Neill likes to use fresh venison or French-style pork sausages in this dish, although we used a low-fat chicken sausage. The bean mixture is baked twice; start cooking at least a day earlier. If you don't have a large roaster, you can also prepare this dish in a 13-inch x 9-inch roasting pan.
Toss the beans and wash them; place in a large bowl. Cover the beans with water 2 inches above the level of the beans; cover and let stand for 8 hours. Drain the water from the beans.Sprinkle the pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large roasting pan over medium-high heat. Add the pork to the pan; cook for 6 minutes or until lightly browned, turning occasionally. Remove pork from skillet; reduce heat to medium. Add the onions and carrots to the skillet; cook for 8 minutes or until they are lightly browned, stirring occasionally. Add garlic and tomatoes; cook for 2 minutes, stirring occasionally. Tie a string around the parsley, celery, thyme, and bay leaf for extra strength. Add the pork, beans, 4 cups broth, 2 cups water and a bunch of herbs to the pan. Bring to a boil; cook, covered, for 2 hours or until the beans are tender. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cool the bean mixture to room temperature; cover and refrigerate overnight.Preheat the oven to 400 degrees.Place the duck legs of confit in a 13-inch x 9-inch baking dish. Bake at 400 ° C for 15 minutes or until fully warmed through. Remove the skin and meat from the bones; cut the meat into large chunks. Peel off the skin and bones.Reduce the oven temperature to 325 degrees.Bring the bean mixture to a boil over medium-low heat; add the duck. Bring the remaining 4 cups broth to a boil in a medium saucepan; pour evenly over the bean mixture. Bake at 325 ° C for 2 hours. Reduce the oven temperature to 275 degrees.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Transfer the sausages to the skillet; cook for 6 minutes or until lightly browned, turning occasionally. Cool slightly; cut into 1-inch-thick pieces. Stir in the bean mixture; add the sausage pieces. Put the bread in a food processor; chop 10 times or until large 1/2 cup crumbs form. Sprinkle casoulet evenly with breadcrumbs. Bake at 275 ° C for 1 1/2 hours. Let stand for 20 minutes before serving.