The night before, place the dried cannellini beans in a bowl, cover with plenty of cold water, and let them soak overnight (this soak time isn't counted in the recipe time).

Drain the soaked beans and add them to the 7-quart Dutch oven with the chicken stock, the clove-studded onion, bay leaves, and thyme. Bring to a gentle simmer, then reduce heat and cook uncovered for 45 to 55 minutes, until the beans are tender but still holding their shape. Skim off any foam in the first 10 minutes.

Drain the beans, reserving the cooking liquid. Discard the onion, bay leaves, and thyme stems. Set the beans and liquid aside separately.

Wipe out the Dutch oven and set it over medium heat. Add the diced bacon and cook for 6 to 8 minutes, until the fat renders and the bacon turns golden. Transfer to a plate.

Add the sliced garlic sausage to the rendered fat (add the olive oil if the pan looks dry) and brown for 4 to 5 minutes per side, until the internal temperature reaches 160 F / 71 C. Transfer to the plate with the bacon.

Add the diced onion, carrot, celery, and minced garlic to the pot. Cook for 6 to 7 minutes, until softened. Stir in the tomato paste and cook for 1 minute, then pour in the white wine and simmer for 2 minutes, scraping up any browned bits.

Heat the oven to 400 F / 200 C. Return the beans, bacon, sausage, and duck confit legs to the pot along with 700 ml of the reserved bean cooking liquid. Stir gently to combine and season with salt and black pepper.

Sprinkle the fresh breadcrumbs evenly over the top. Bake uncovered for 35 to 40 minutes, until the crust turns deep golden and the liquid bubbles at the edges.

Break the crust gently with the back of a spoon and press it into the beans, then let a second crust form for the final 10 minutes of baking.

Remove from the oven and let the cassoulet rest for 10 minutes. Scatter the chopped parsley over the top before serving.