Step 1

Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.

Step 2

Add oil or duck fat to a large Dutch oven pot over medium-low heat.

Step 3

Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.

Step 4

Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.

Step 5

Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.

Step 6

Add the carrots, celery, and sauté over medium heat for 2 to 3 minutes.

Step 7

Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.

Step 8

Next, stir in the tomatoes and cook for a further 1 minute.

Step 9

Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.

Step 10

Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.

Step 11

Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.

Step 12

Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.

Step 13

Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.

Step 14

Serve in the pot or separately in bowls.