Chef John's French Bean Stew

Start by pouring chicken stock into a large cooking vessel. Add diced pancetta, duck confit bones, and drained beans to the pot. Create a bouquet garni by tying together bay leaves, peppercorns, thyme sprigs, and garlic cloves in a small square of cheesecloth; add it to the pot. Stir and bring the mixture to a boil over high heat, removing any foam that forms if desired. Gradually reduce the heat to low and simmer for 30 to 45 minutes, or until the beans are almost tender.

Season pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; add the pork and sear for 3 to 5 minutes. Transfer the pork to a bowl. Add sausage to the skillet and cook until nicely browned on all sides, turning occasionally, 3 to 4 minutes. Cut the sausage in half and add it to the bowl with the pork pieces.

Remove excess fat and skin from the duck confit and add it to the same skillet. Cook over medium heat until the fat is rendered, about 3 minutes. Transfer all the excess fat and browned pieces to a mixing bowl. Add melted butter, bread crumbs, and chopped parsley; stir until the mixture resembles damp sand. Mix in about 1/4 to 1/2 cup of bean cooking liquid.

Preheat the oven to 350 degrees F (175 degrees C). Place onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until the onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until the tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.

Drain beans over a large bowl to retain all the cooking liquid. Discard the bones and bouquet garni.

Place drained beans into a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup of cooking liquid. Add pork pieces and distribute evenly among the beans. Top with shredded duck confit. Nestle sausage halves into bean mixture.

Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.

Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is evenly distributed, but try not to disturb the crusty surface.

Continue baking until surface is crispy and caramelized, meat is fork-tender, and beans are creamy and tender, about 30 to 45 more minutes.

Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley