Cassoulet with Duck Confit and Fresh Whole Wheat Baguettes

    i had this dish at the restaurant we went to last night.  the make was so good that i had to make it today.  it was exactly the same!  i made whole wheat baguettes to go with this dinner.

    5 tablespoons extra-virgin olive oil
    Pancetta (4 ounces), cut into 1/2-inch dice
    1 leek, quartered, diced, and rinsed
    16 oz Great Northern beans
    4 thyme sprigs
    1 cup water
    1 cup chicken stock
    5 - 6 cloves of garlic peeled and crushed

    Kosher salt 

    pepper
    4 pieces of duck confit, trimmed of excess fat
    3/4 pound garlic sausage, sliced crosswise 1/2 inch thick
    4 ounces lean slab bacon, cut into 1-inch cubes
    1 cup coarse fresh panko crumbs
    2 tablespoons chopped parsley

    In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the leeks and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally.  15 - 30 min.

    Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature.

    Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.

    In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.

 http://www.foodandwine.com/recipes/cassoulet-with-duck-confit