Cure the duck legs: Rub the duck with salt, garlic, and herbs. Refrigerate overnight, up to 2 days.
Soak the beans over night in water.
make the confit: Brush off the salt. Reserve for later seasoning. Heat a heavy pan over high heat. Sear the duck until it is a solid brown. There should be a good amount of duck fat rendered out. Add in the vegetables and stir around. Add in the rest of the ingredients and bring to a simmer. Remove from the heat, cover with foil, and, put in a preheated 300 degree oven. Let it cook for at least 2 hours. The meat should be ready to fall off the bones at that point. You could also do this in a hot pot or slow cooker (see manufacturers instructions). Allow the duck to cool in the oil naturally. This will maintain the moistness.
Make the cassoulet: Heat the stock in a pot to a simmer. Render the bacon in another pot. Then add in the Sausage and pancetta. Stir around. add in the vegetables and garlic. cook until translucent. Add in the beans and herbs and stir until the beans are well coated with the flavors in the pot.
Add in the wine and reduce until it is almost gone. Then add in the stock. Bring the mixture to a simmer. Then let it cook for several hours until the beans are soft and the stock becomes a Saucy Coating. Season and test that the flavors are good. When it is done, the beans should still maintain their shape, but have some give. You don't want to overcook them. If you need to add more liquid to get them cooked through, add water or stock. Again, this can be done in a slow cooker following manufacturer's instructions. This way, you can set it in the morning and have it ready to go at night.
Heat a little olive oil in a saute pan. Saute the broccolini over high heat. Add a little water, salt, and pepper. It should be a vibrant green. This should take about a minute.
The duck can be served on or off the bone. If you decide to take it off the bone, the meat should just fall off if it is cooked enough. Just, be careful of the thin bones. You might miss them. Serving the leg whole makes a nice presentation too. So, either way.
For service: Remove the bay leaves and herb stems. Scoop the cassoulet into a bowl or crock. Top with the donfit duck and broccolini. Serve with a hearty red wine. Enjoy!
