Preheat the oven to 350 degrees F.
In a large Dutch oven
, heat the oil over medium-heat. Add the Italian sausage
and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes
, thyme, rosemary
, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer
. Add the duck confit
. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.
: Use Andouille sausage
and chicken as meat varieties. Replace the thyme
and rosemary with 1 tablespoon Cajun seasoning
. Substitute the cannellini beans for red beans