Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage

Soak beans in cold water for at least 5 hours. Rinse, drain and set aside.
In a large casserole, brown onion and bacon in oil for 3 minutes.
Add beans, tomatoes, scapes and saffron.
Pour in ¾ of the broth or water.
Cook, uncovered, over medium heat for 1 hour and 20 minutes.
Preheat oven to 350°F (180°C).
Add prunes and sprinkle with fleur de sel and Espelette pepper.
Split sausages in two and add along with duck legs confit.
Add remaining liquid.
Cover and bake for 40 – 45 minutes.
At the very end, season with remaining Espelette pepper and salt to taste.
Remove from heat and let rest 20 minutes.
Portion out into small individual glazed earthenware or enamelled cast iron pots, laying duck legs confit and sausages on a bed of beans and vegetables.
Top with breadcrumbs and brown under the broiler for 2 minutes.
Serve.
Cassole is the Issel clay pot formerly used in the Southwest of France which gave its name to the renowned cassoulet served in that region.
Dry beans can be replaced by canned flageolets, white beans or lentils which go into the casserole with everything else and directly into the oven for 30 minutes. Cooking times vary depending on the type of beans used. Add liquid as needed. Cooked meats are added 30 minutes before the end.